FRIJOLES NEGROS CON PECADO (BLACK-EYED PEAS W

      Title: FRIJOLES NEGROS CON PECADO (BLACK-EYED PEAS W
  Categories: Fish, Beans/peas, Cuba, Update
       Yield: 4 Servings
  
            (Black-Eyed Beans with Fish
            -from Cuba)
       1 lb (500 grams) dried,
            -black-eyed beans (see
            -cook's notes)
            Salt to taste
       4 fl Ounces (125 milliters)
            -vegetable oil
       4 lg Onions, diced
      10 ea Ounces (315 grams)
            -tomatoes, blanched, peeled
            -and diced (see cook's
            -notes)
       2 ts (10 grams) turmeric
  
   Optional: 2 to 3 red chiles (hot peppers), diced (optional) 1/2 pound
   (250 grams) smoked or fried fish, boned, skinned and cut in small
   chunks 4 ounces (125 grams) dried prawns (shrimp); see cook's notes
   Cook's notes: Black-eyed beans may take up to 1 hour to cook. One can
   (14 ounces) diced tomatoes with their liquid can be substituted for
   the fresh tomatoes. Dried shrimp are available in Asian markets;
   small peeled fresh shrimp can be substituted ++ just add them during
   the last 5 minutes of cooking. To prevent scorching, we added 1/2 cup
   water when adding the cooked beans to the onion mixture. Chopped
   fresh cilantro sprinkled over the finished dish is suggested.
   Preliminaries: Soak the black-eyed beans overnight in plenty of
   water. Procedure: Rinse the beans with fresh water several times then
   boil them in a large saucepan, with plenty of salted water. Cook
   30-40 minutes or until the beans are soft but not mushy. Drain and
   set them aside. In a separate large cooking pot, heat the oil. Fry
   the onions until golden, add the tomatoes, turmeric and chiles (hot
   peppers) and stir well to prevent burning. Cook about 3 minutes on
   medium heat, stirring all the time. Add the fish and prawns (shrimp)
   and stir. Lower the heat and cook 3 more minutes. Stir in the cooked
   beans and simmer 10-15 minutes. Presentation: Serve with grilled or
   fried plantains and boiled "arroz blanco" (white rice). Yield: Makes
   4 to 6 servings.Subj: Pargo al Horno a la Viszcaina FRIJOLES NEGROS
   CON PESCADO
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