This recipe is practically Stone Soup. With just a few ingredients and the barest of attention, a hearty, nourishing meal comes together almost like magic. Don't be tempted to soak the beans first or to add any embellishments before trying this soup in its purest form. It may take a little trust, but I assure you it's worth it.
pound black turtle beans
large yellow onion, diced
green bell pepper, diced
cloves garlic, minced
teaspoons fine sea salt
cups good vegetable stock (such as Imagine No Chicken) or water
Pinch of red chili flakes
Give the beans a quick rinse in a sieve.
Combine all ingredients in a large pot. Bring to a boil, then cover and simmer until beans are tender, about 90 minutes.
Puree the soup about halfway with an immersion blender, or transfer half the soup to a regular blender and carefully puree it. Stir together the whole and pureed portions and ladle into bowls to serve.