Ingredients
2 cups dried black turtle beans
2 tablespoons olive oil
1 1/2 cups diced onion
1 cup diced celery
1 cup diced green pepper
1 jalapeño chili pepper, seeded and minced
freshly ground black pepper
2 cloves garlic, minced
1 bay leaf
4 cups low-sodium canned chicken or vegetable broth
salt to taste
1 mango, peeled, pitted and chopped
1/4 cup chopped scallions
1/4 cup chopped red pepper
1 jalapeño chili pepper, seeded and minced, optional
1 tablespoon fresh lime juice

Cooking Instructions
1. Soak the beans in water overnight in the refrigerator. Drain the
beans and set aside.
2. Heat the olive oil in a 4-quart pot over medium heat. Add the
onion, celery, green pepper and jalapeño pepper, season lightly with
black pepper and cook until the vegetables begin to soften, about 5
minutes. Add the garlic and cook for 1 more minute.
3. Add the bay leaf, beans and broth and bring to a boil quickly over
high heat.
4. Lower the heat and simmer until the beans are completely tender,
about 40 minutes.
5. Remove and discard the bay leaf. Season with salt and pepper and
keep warm.
6. Meanwhile, combine the mango, scallions, red pepper, jalapeno and
lime juice. Season with salt.
7. Serve the beans topped with the mango salsa.