Sherried Black Beans With Saffron Rice
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
53
Spice
46
Sweetness
51
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
450 g
Black Bean (dried)1 cup
Onion (chopped)1 cup
Poblano Chiles (chopped)2 cloves
Garlic (minced)1 tsp
Sea Salt4 tbsps
Sherry (dry fino)2 tbsps
Olive Oil2 cups
Long Grain Rice (rinsed)1 small
Onion (finely chopped)1 tsp
Saffron (powdered)4.666667 cups
Water (boiling)Directions:
1
Clean the beans, removing all stones or chaff
2
Rinse them well
3
In a pot large enough to hold the beans plus water to cover, let them soak, overnight
4
In a mediumsize saucepan, over medium heat, saute the salt pork just until it begins to brown
5
Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes
6
Add the garlic and continue to cook, about 1 to 2 minutes
7
Drain the beans and add fresh water to cover them
8
Add the contents of the saucepan to the pot of beans
9
Bring to a boil, then reduce the heat
10
Simmer, covered, for 1 1/2 hours
11
Add the salt and simmer, uncovered, for about 30 minutes, or until tender
12
Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan
13
Remove 1 cup of the beans, place them in a blender, and blend until smooth
14
Stir them back into the pot along with the sherry
15
Add freshly ground black pepper, and serve with Saffron Rice
16
Heat the oil in a mediumsize saucepan, over a medium heat
17
Add the rice and onion and stir until the grains are coated with oil and the onion is turning translucent
18
Do not allow the rice to brown
19
Stir in the salt and saffron, and slowly pour in the water
20
Cover tightly, and cook over low heat until all the liquid has been absorbed and the rice is tender, about 20 minutes
21
Set aside, covered, for 5 minutes
22
Before serving, stir well to make sure the saffron is well mixed throughout the rice
23
Yield: 6 to 8 servings