Beans, Peas and Lentils
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Spicy Black Beans and Rice

"First we eat, then we do everything else ."
~ M. F. K. Fisher

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Friday, November 10, 2006

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Spicy Black Beans and Rice
Gourmet Archives

 
Gourmet

1 pound dried black beans, soaked in enough cold water to cover them by
2 inches overnight or quick-soaked (procedure follows) and drained
1 ham hock
2 large garlic cloves, minced
1 bay leaf
1 1/2 teaspoons dried oregano
3 cups coarsely chopped onion
2 green bell peppers, chopped
1/2 teaspoon dried hot red pepper flakes, or to taste
1 tablespoon chili powder
a 28-ounce can Italian plum tomatoes, drained and chopped
1/3 cup finely chopped fresh coriander [cilantro], or to taste
Red wine vinegar to taste
Cooked rice as an accompaniment
Chopped radish or red onion as an accompaniment

Soak the beans in enough cold water to cover them by 2 inches overnight, or quick-soak and drain. In a kettle combine the beans, ham hock, garlic, bay leaf, oregano, onion, bell pepper, red pepper flakes, chili powder and 8 cups water and simmer the mixture, covered, stirring occasionally, 3 hours or until the beans are tender. Stir in the tomatoes and salt to taste and simmer the  mixture, uncovered, stirring occasionally, for 1 hour, or until mixture is thickened. Discard the bay leaf, remove ham hock and chop the meat. Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice with the radish or onion. Serves 6 to 8.

To quick-soak dried beans:
In a colander rinse the beans under cold water and discard any discolored ones. In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes. Remove the kettle from the heat and let the beans soak, covered, for 1 hour.
 

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