Title: Spicy Black Beans And Rice
Categories: March 1991
Yield: 1 servings

1 lb Dried black beans; soaked in
-enough
; cold water to cover
; them by 2 inches
; overnight or
; quick-soaked
; (procedure follows)
; and drained
1 Ham hock
2 lg Garlic cloves; minced
1 Bay leaf
1 1/2 ts Dried oregano; crumbled
3 c Coarsely chopped onion
2 Green bell peppers; chopped
1/2 ts Dried hot red pepper flakes;
-or to taste
1 tb Chili powder
A 28-ounce can Italian
-tomatoes; drained and
-chopped
1/3 c Finely chopped fresh
-coriander; or to taste
Red-wine vinegar to taste
Cooked rice as an
-accompaniment
Chopped radish or red onion
-as an
; accompaniment

In a kettle combine the beans, the ham hock, the garlic, the bay leaf, the
oregano, the onion, the bell peppers, the red pepper flakes, the chili
powder, and 8 cups water and simmer the mixture, covered, stirring
occasionally, for 3 hours, or until the beans are tender. Stir in the
tomatoes and salt to taste and simmer the mixture, uncovered, stirring
occasionally, for 1 hour, or until the mixture is thickened.

Discard the bay leaf, remove the ham hock from the mixture, and chop the
meat. Stir the meat into the mixture with the coriander and the vinegar and
serve the beans over the rice with the radish or onion.

To quick-soak dried beans:

In a colander rinse the beans under cold water and discard any discolored
ones. In a kettle combine the beans with enough cold water to cover them by
2 inches, bring the water to a boil, and boil the beans for 2 minutes.
Remove the kettle from the heat and let the beans soak, covered, for 1
hour.

Serving 6 to 8.

Gourmet March 1991

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