Sherried Black Beans With Saffron Rice

The fundamental problem in the evangelical world today is not inadequate technique, insufficient organization, or antiquated music and those who want to squander the church’s resources bandaging these scratches will do nothing to staunch the flow of blood that is spilling from its wounds. The fundamental problem in the evangelical world today is that God rests too inconsequentially upon the church. His truth is too distant, His grace too ordinary, His judgment too benign, His gospel too easy, and His Christ is too common.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats		Import, New, Text	1	Servings

INGREDIENTS

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	t	Sea salt
4	T	Dry fino sherry
		Freshly ground black
		pepper to taste

INSTRUCTIONS

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 #331  Recipe by: TOO HOT TAMALES SHOW #TH6280
From: Meg Antczak <meginny@frontiernet.net>  Date: Fri, 6 Dec 1996
08:08:48 -0500

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 684 Calories From Fat: 24 Total Fat: 2.9g Cholesterol: 0mg Sodium: 3816.8mg Potassium: 1889.2mg Carbohydrates: 126.7g Fiber: 42.9g Sugar: 6.9g Protein: 42.7g