Sherried black beans with saffron rice
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Sherried black beans with saffron rice
  Beans    Saffron    Rice  
Last updated 6/12/2012 1:00:09 AM. Recipe ID 23207. Report a problem with this recipe.
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      Title: Sherried black beans with saffron rice
 Categories: 2hot
      Yield: 4 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
      1    To 2 teaspoons sea salt
      3    To 4 tablespoons 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
  
  




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Recipe ID 23207 (Apr 03, 2005)

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