Let's get started!
Step 1: Ingredients
The way the directions were written, it sounded like the beans would be way over cooked using her directions. This recipe would be best if you did the quick soak method and cooking the beans only until they are almost done because you will add the meatballs and the herbs to the beans 20 minutes before serving. You could make everything the day before and refrigerate it and add the herb bag and meat balls to the chilled beans the following day to finish cooking the beans. This recipe makes about 16 one cup servings.
1 Qt organic black beans (soak overnight)
1 t summer savory
1 t Parsley
Salt and pepper to taste
1 T butter
4 Hard boiled eggs (only the yokes are used)
1 Cup boiled chicken minced ( unseasoned)
1/2 Cup Fine bread crumbs (not seasoned)
2 beaten eggs
1 Tablespoon milk I used cream because that is what I had on hand
1/2 t flour
Sliced lemon and fresh parsley for garnish optional
2 Pepper corns
Scant Olive oil for the bowl's rim and lid to keep the edges from curling up.
Toothpick and skewer not shown
mixer or food processor, small cloth and string for herbs, colander, and sauce pan.
Step 2: Cook Beans
Cook the beans following the instructions on the bag except allow 20 minutes less cooking time.
While the beans are cooking place herbs into the cloth and tie the bag to seal and make the meat balls in the next step, then . . .
When the beans are almost done:
Place colander over a large bowl and pour cooked beans into the colander.
Drain liquid and place beans into a food processor and mix to a course texture.
Return liquid back into the sauce pan.
Return the course bean mixture to the sauce pan.
Add the herb bag.
Add meatballs, butter, salt and pepper.
Bring to a boil.
Step 3: Make Meatballs
Season with salt and pepper
Add flour and bind together with 2 beaten eggs.
Roll mixture into little balls as shown.
Place balls in the fridge until they are added to the soup.
Step 4: Make Turtle Bowl
Wash the squash.
Cut a lid using a serrated knife.
Scoop out the seeds and strings from the lid and bowl.
coat the lid edge of the lid and the bowl rim with olive oil to prevent the edges from curling up.
Using a skewer poke eye holes in the pickle.
Place pepper corn in the holes.
Using the toothpick stick the pickle to the squash for the turtles head and neck.
Step 5: Serve
Step 6: Sunshiine's Final Thoughts
We thought it had a slight fishy flavor with a distinct taste.
I wish to thank Instructables and our sponsors for the fabulous contest.
Thanks for stopping by and have a blessed holiday season!