| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Mexican | Vegetables | 6 | Cups |
INGREDIENTS
| 1 | lb | Dried black beans, picked over |
| 1 | md | Onion, peeled |
| 4 | Whole cloves | |
| 2 | Chorizo sausages (opt) | |
| 4 | lg | Sprigs fresh cilantro, stems crushed |
| 1 | lg | Carrot |
| 1 | Celery stalk, with leaves | |
| 2 | tb | Olive oil |
| 2 | tb | Cocoa powder |
| 1 | tb | Ground cumin |
| 1 | tb | Chili powder |
| 1/4 | ts | Red pepper flakes |
| 8 | c | Water |
INSTRUCTIONS
When cooking up these beans, don't add salt to the water, because it keeps the beans from becoming tender. Cocoa powder add a subtle sweetness that is used in Mexican mole sauces to cut the heat of the chili. I think it adds a great depth of flavor to this '90s favorite. 1. Soak beans overnight in water to cover. Drain and rinse. 2. Stud the onion with cloves. 3. Place all ingredients in a large, heavy pot and bring to a boil. Reduce heat to a simmer and cook until tender but not mushy, about 1 1/2 hours. 4. Remove flavoring vegetables; discard or reserve for another use. Slice chorizos, if desired, and return to beans; or serve chorizos on their own. Yield: 6 cups. Per 1/2 cup serving: 254 calories, 11 grams fat, 17 milligrams cholesterol. NOTE: For a special treat, puree 2 cups of beans (without chorizos) along with some of the cooking liquid until you have a smooth paste. Spread paste atop round corn chips. Sprinkle a bit of Monterey Jack cheese over bean paste. Set on baking sheet in a 350'F. oven for 3 minutes to melt cheese. Serve warm, topped with shredded lettuce and chopped cilantro. Serve with chorizos. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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