Title: Sherried Black Beans with Saffron Rice
Categories: New, Text, Import
Yield: 1 Servings

1 lb Dried black beans
1/2 c Finely diced salt pork
1 c Chopped onions
1 c Chopped poblano chiles
2 Cloves garlic,, minced
2 ts Sea salt
4 tb Dry fino sherry
Freshly ground black
-pepper,, to taste

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 mediumsize 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.

Yield: 6 to 8 servings
Posted to MC-Recipe Digest V1 #331

Recipe by: TOO HOT TAMALES SHOW #TH6280

From: Meg Antczak

Date: Fri, 6 Dec 1996 08:08:48 -0500