SHERRIED BLACK BEANS WITH SAFFRON RICE

      Title: SHERRIED BLACK BEANS WITH SAFFRON RICE
  Categories: New, Text, Import
       Yield: 6 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
       2 ts Sea salt
       4 tb 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 Posted to MC-Recipe Digest V1 #
   
   Recipe by: TOO HOT TAMALES SHOW #TH6280
   
   From: Meg Antczak 
   
   Date: Fri, 6 Dec 1996 08:08:48 -0500
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