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 Source:
Submitted by: Recipe Group Member
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