| 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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