Sherried Black Beans With Saffron Rice

Recipe Ingredients

1 lb	454g / 16oz	Dried black beans
1/2 cup	31g / 1.1oz	Finely-diced salt pork
1 cup	62g / 2.2oz	Chopped onions
1 cup	146g / 5.1oz	Chopped poblano chiles
2		Garlic cloves - minced
1 teaspoon	5ml	Sea salt - - (1 to 2)
3 tablespoons	45ml	Dry fino sherry - - (3 to 4)
		Freshly-ground black pepper - to taste
1		Saffron rice - see * note

Recipe Instructions

* Note: See the "Saffron Rice" recipe which is included in this collection.

Clean the beans, removing all stones or chaff. Rinse them well.

In a pot large enough to hold the beans plus water to cover, let them soak, overnight.

In a medium-size saucepan, over medium heat, saute the salt pork just until it begins to brown. Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes. Add the garlic and continue to cook, about 1 to 2 minutes.

Drain the beans and add fresh water to cover them. Add the contents of the saucepan to the pot of beans.

Bring to a boil, then reduce the heat. Simmer, covered, for 1 1/2 hours. Add the salt and simmer, uncovered, for about 30 minutes, or until tender. Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan.

Remove 1 cup of the beans, place them in a blender, and blend until smooth. Stir them back into the pot along with the sherry. Add freshly-ground black pepper, and serve with Saffron Rice.

Source:
Susan Feniger and Mary Sue Milliken

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.