Total Time: 30 min if using cooked black beans. See directions below.
Heat 2 T olive oil in a 2 QT saucepan over medium heat. Peel and chop 1 onion finely and sauté for 5 min. Meanwhile, chop or press 4 cloves garlic and stir into sauté. Add 1 tsp salt, 1 T chili powder, 1 bay leaf, and 1 tsp cayenne or red chili flakes if extra heat is desired. Add 4 heaping cups cooked Black Turtle Beans (See directions below). Add 2 cups liquid from cooked beans or 2 cups stock/water. Squeeze juice from 1 lime and add to soup. Bring to a boil on high, then reduce heat to med-low and simmer for at least 20 min.
Serving Suggestion: Serve with Apple Cheddar Muffins, cornbread, grilled cheese, or tortilla chips. Optional toppings include: sour cream or yogurt, cilantro, avocado, or chopped jalapeno.
How to Cook Black Turtle Beans: Cover 2 cups dry beans beans with 2 inches of water and soak overnight for this recipe. In the morning drain the beans and cover with at least one inch of water in a medium sauce pan and bring to a boil, then reduce heat to a moderate simmer for 1 to 1 ½ hours. Do not add salt until beans are tender. Do not discard rich cooking liquid as it will be used for the soup. Beans can be cooked 1-2 days ahead of time and stored in refrigerator until needed.