Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 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 | Salt |
| \N \N | Freshly ground black pepper |
| 2 tablespoons | Chopped garlic |
| 1 pounds | Dried black beans |
| 10 cups | Chicken stock |
| 1 tablespoon | Butter |
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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