Still Life with Red Chili Peppers and Black Beans
Still Life with Red
Chili Peppers and
Black Beans

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Sunset, Palm Trees, Beach, Water, Ocean, Montego Bay Jamaica
Sunset, Palm Trees, Beach, Water, Ocean,
Montego Bay Jamaica

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Spicy Black Beans and Rice
Gourmet Archives

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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. Re-
move the kettle from the heat and let the beans soak, covered, for 1 hour.

Featured Archive Recipes:
Black Bean and Macaroni Soup
Red Beans and Rice

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