Island beans

Yield: 4 servings

Measure Ingredient
1 tablespoon Vegetable oil
½ pounds Dried Spanish chorizo
Sausage, finely chopped
2 cups Chopped onions
1 small Chili pepper, finely minced
Salt
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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