2 cups dried turtle beans, washed and soaked in cold water overnight
8 cups cold water
¼ cup olive oil
2 red onions, peeled and diced
6 garlic cloves, peeled and diced
2 Tbsp ground cumin
3 tsp table salt
2 cups cold water
4 cups Barker’s Professional Mexican Chipotle Sauce
500g pan-fried, diced beef trimmings
sea salt flakes
Drain the beans and add the first quantity of water. Bring to the boil and cook until the beans are tender. Drain and keep the cooking liquor.
In a saucepan, heat the olive oil, add the onions and stir until golden brown.
Add the garlic, cumin and salt. Continue to cook for a further 5 minutes.
Stir in the beans, the cooking liquor, the second quantity of water and the Barker’s Professional Mexican Chipotle Sauce. Continue to cook until the soup is soft and tender.
Blitz with a stick blender then pass through a coarse strainer. Add the beef and season with sea salt.
Serve with a dollop of your favourite fresh salsa.
Makes 3 litres