Frijoles negros con pecado (black-eyed peas w
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| (Black-Eyed Beans with Fish from Cuba) | ||
| 1 | pounds | (500 grams) dried, black-eyed beans (see cook's notes) |
| Salt to taste | ||
| 4 | fluid ounce | Ounces (125 milliters) vegetable oil |
| 4 | larges | Onions, diced |
| 10 | eaches | Ounces (315 grams) tomatoes, blanched, peeled and diced (see cook's notes) |
| 2 | teaspoons | (10 grams) turmeric |
Directions
Optional: 2 to 3 red chiles (hot peppers), diced (optional) ½ pound (250 grams) smoked or fried fish, boned, skinned and cut in small chunks 4 ounces (125 grams) dried prawns (shrimp); see cook's notes Cook's notes: Black-eyed beans may take up to 1 hour to cook. One can (14 ounces) diced tomatoes with their liquid can be substituted for the fresh tomatoes. Dried shrimp are available in Asian markets; small peeled fresh shrimp can be substituted ++ just add them during the last 5 minutes of cooking. To prevent scorching, we added ½ cup water when adding the cooked beans to the onion mixture. Chopped fresh cilantro sprinkled over the finished dish is suggested.
Preliminaries: Soak the black-eyed beans overnight in plenty of water. Procedure: Rinse the beans with fresh water several times then boil them in a large saucepan, with plenty of salted water. Cook 30-40 minutes or until the beans are soft but not mushy. Drain and set them aside. In a separate large cooking pot, heat the oil. Fry the onions until golden, add the tomatoes, turmeric and chiles (hot peppers) and stir well to prevent burning. Cook about 3 minutes on medium heat, stirring all the time. Add the fish and prawns (shrimp) and stir. Lower the heat and cook 3 more minutes. Stir in the cooked beans and simmer 10-15 minutes. Presentation: Serve with grilled or fried plantains and boiled "arroz blanco" (white rice). Yield: Makes 4 to 6 servings.Subj: Pargo al Horno a la Viszcaina FRIJOLES NEGROS CON PESCADO
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