Yield: 4 servings
|1 tablespoon||Vegetable oil|
|½ pounds||Dried Spanish chorizo|
|\N \N||Sausage, finely chopped|
|2 cups||Chopped onions|
|1 small||Chili pepper, finely minced|
|\N \N||Freshly ground black pepper|
|2 tablespoons||Chopped garlic|
|1 pounds||Dried black beans|
|10 cups||Chicken stock|
In a large saucepan, over medium heat, add the oil. When the oil is hot add the sausage and brown for 2 minutes. Add the onions and peppers. Season with salt and pepper. Saute for 3 to 4 minutes or until the vegetables are wilted. Stir in the garlic and black beans.
Saute for 1 minute. Add the stock and bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are creamy and tender, about 2½ hours, stirring occasionally. Stir in the butter and reseason with salt and pepper.
Yield: 8 to 10 servings
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