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Receta Sherried Black Beans With Saffron Rice
by Global Cookbook

Sherried Black Beans With Saffron Rice
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Ingredientes

  • 1 lb Dry black beans
  • 1/2 c. Finely-diced salt pork
  • 1 c. Minced onions
  • 1 c. Minced poblano chiles
  • 2 x Garlic cloves chopped
  • 1 tsp Sea salt - (1 to 2)
  • 3 Tbsp. Dry fino sherry - (3 to 4)
  •     Freshly-grnd black pepper to taste
  • 1 x recipe Saffron Rice see * Note

Direcciones

  1. Clean the beans, removing all stones or possibly chaff. Rinse them well. In a pot large sufficient to hold the beans plus water to cover, let them soak, overnight.
  2. In a medium-size saucepan, over medium heat, saute/fry the salt pork just till it begins to brown. Add in the onions and chiles and continue to cook till soft, about 5 to 7 min. Add in the garlic and continue to cook, about 1 to 2 min.
  3. Drain the beans and add in fresh water to cover them. Add in the contents of the saucepan to the pot of beans. Bring to a boil, then reduce the heat. Simmer, covered, for 1 1/2 hrs. Add in the salt and simmer, uncovered, for about 30 min, or possibly till tender. Watch the beans carefully, and stir once or possibly twice to be sure they don't stick to the bottom of the pan.
  4. Remove 1 c. of the beans, place them in a blender, and blend till smooth. Stir them back into the pot along with the sherry. Add in freshly-grnd black pepper, and serve with Saffron Rice.
  5. This recipe yields 6 to 8 servings.