Prepared black turtle beans (see instructions below)
Prep: Soak 11/2 cups dry (uncooked) black turtle beans in a large pot of water overnight. Drain in a colander. Return to pot and cover with 2-3 inches of water. Bring to a boil, then simmer and stir occasionally until tender (approximately 50-60 minutes). Drain and set aside.
In a large pot, saute onions or leeks and garlic in olive oil until tender. Add lean meat, break up with a fork and saute until thoroughly cooked. Add tomatoes, wine, chili powder, salt, pepper and water, and bring to a low boil.
Stir in fresh spinach, and reduce heat. Once spinach is fully wilted, stir in beans (and more chili powder if you like) and cook on low heat for an hour.
Optional: Garnish with grated cheese and/or low-fat sour cream.
Creamy wild rice soup
1/3 cup wild rice
1 cup water
4 tablespoons butter
1/2 cup finely chopped onion
1 cup finely chopped celery
1/2 cup finely chopped carrots
Salt and pepper to taste
1/4 cup gluten-free flour
5 cups whole milk (or Lactaid if lactose-intolerant)
Pour the rice into the cup of boiling water; simmer until done, approximately 45 minutes. Set aside.
Melt butter in a soup pot, and stir in the onion, celery and carrots. Cover and simmer until tender (approximately 5 minutes). Uncover, add salt and pepper, and slowly sprinkle in flour while stirring until smooth.
Remove from heat to stir in milk. Return to low heat, and stir until the soup begins to thicken. Add cooked wild rice, and stir a few more minutes. Even better when reheated!