Monday, August 22, 2011

Brazilian Black Beans

Brazilian Black Beans

Joy of Cooking again. I think I will switch over to Gourmet tomorrow.  I have two Gourmet cookbooks. I *heart* Gourmet. I was so sad to see the magazine fold.

Soak, rinse, and drain
     1 lb of dried black beans.
Put beans in large soup pot. Add
    4 cups water
Bring to boil, then reduce the heat and simmer for 1 1/2 hours. Meanwhile, cook
    8 ounces of fresh hot sausagein a medium skillet over medium heat until firm and no longer pink. Let cool, then slice into 1/4-inch rounds. Use the same skillet, over medium heat
    1/4 cup olive oil
    1 onion
    1 green bell pepper (*gags* i dislike green bell pepper with a passion & refuse to use it)
    4 garlic cloves, minced

Cook, stirring, until the vegetables are tender but not brown, 7 to 10 minutes. Add
    1 teaspoon ground cumin
    3/4 teaspoon crushed red pepper flakes
    3/4 teaspoon ground cardamom

Stir and cook for 1 minute, then remove from the heat. After the beans have cooked 1 1/2 hours, add the cooked vegetables. Cook, uncovered, until the beans are very tender, about 30 minutes more. Add
    3/4 cup orange juice
    1/4 cup dry sherry
    1 to 2 teaspoon salt, or to taste

Return the sausage, if using, back to the pan and cook for 15 minutes more (or longer to thicken, if desired). Serve with
    Sour Cream

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