Emeril's-style Island Beans


  • 1 Tbsp vegetable oil
  • 1/2 lbs. dried Spanish chorizo sausage, finely chopped
  • 2 cups chopped onions
  • 1 small chili pepper, finely minced
  • salt to taste
  • freshly ground black pepper
  • 2 Tbsp chopped garlic
  • 1 lbs. dried black beans
  • 10 cups chicken stock
  • 1 Tbsp butter


In a large saucepan, over medium heat, add the oil. When the oil is hot, add the sausage and brown for 2 minutes.

Add the onions and peppers. Season with salt and pepper.

Sauté for 3 to 4 minutes or until the vegetables are wilted. Stir in the garlic and black beans.

Sauté for 1 minute. Add the stock and bring to a boil, reduce the heat to medium-low and simmer until the beans are creamy and tender, about 2 1/2 hours, stirring occasionally.

Stir in the butter and reseason wit salt and pepper.

Makes 12

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