Ingredients
1 1/4
cups dried black turtle beans (8 ounces), sorted and rinsed
1 1/4
cups dried cannellini or great northern beans (8 ounces), sorted and rinsed
8
cups water
1
cup thick-and-chunky salsa
1
teaspoon chopped garlic (from 4-ounce jar)
3/4
teaspoon salt
1
large onion, chopped (1 cup)
2
dried ancho chilies, seeded and chopped, or 2 tablespoons canned diced green chilies
1
can (14 1/2 ounces) diced tomatoes, undrained
Sour cream, if desired
2
tablespoons chopped fresh cilantro
Preparation
Heat beans and water to boiling in 8-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
Stir in remaining ingredients except cilantro and sour cream. Heat to boiling; educe heat to low. Cover and simmer 1 hour, stirring occasionally and adding water if necessary, until beans are tender.
Stir in cilantro. Top each serving with sour cream; sprinkle with additional chopped fresh cilantro if desired.
