| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
Spanish |
Emlive04 |
8 |
servings |
INGREDIENTS
| 1 |
tb |
Vegetable oil |
| 1/2 |
lb |
Dried Spanish chorizo sausage; finely chopped |
| 2 |
c |
Chopped onions |
| 1 |
sm |
Chili pepper; finely minced |
|
|
Salt |
|
|
Freshly-ground black pepper |
| 2 |
tb |
Chopped garlic |
| 1 |
lb |
Dried black beans |
| 10 |
c |
Chicken stock |
| 1 |
tb |
Butter |
INSTRUCTIONS
In a large saucepan, over medium heat, add the oil. When the oil is hot add
the sausage and brown for 2 minutes. Add the onions and peppers. Season
with salt and pepper. Saute for 3 to 4 minutes or until the vegetables are
wilted. Stir in the garlic and black beans. Saute for 1 minute. Add the
stock and bring the liquid to a boil, reduce the heat to medium-low and
simmer until the beans are creamy and tender, about 2 1/2 hours, stirring
occasionally. Stir in the butter and reseason with salt and pepper. This
recipe yields 8 to 10 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK -
(Show # EM-1B52 broadcast 06-30-1998) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-25-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
A Message from our Provider:
“God is a know-all”