Island beans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Vegetable oil |
| ½ | pounds | Dried Spanish chorizo |
| Sausage, finely chopped | ||
| 2 | cups | Chopped onions |
| 1 | small | Chili pepper, finely minced |
| Salt | ||
| Freshly ground black pepper | ||
| 2 | tablespoons | Chopped garlic |
| 1 | pounds | Dried black beans |
| 10 | cups | Chicken stock |
| 1 | tablespoon | Butter |
Directions
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. Saute for 3 to 4 minutes or until the vegetables are wilted. Stir in the garlic and black beans.
Saute for 1 minute. Add the stock and bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are creamy and tender, about 2½ hours, stirring occasionally. Stir in the butter and reseason with salt and pepper.
Yield: 8 to 10 servings
EMERIL LIVE SHOW #EMIB52
Related recipes
- Bean-hole beans
- Beans with coconut milk
- Black beans
- Butter beans
- Butterbeans
- Caribbean black beans
- Caribbean rice & beans #2
- Caribbean rice and beans
- Creole beans
- Emeril's island beans
- Hawaiian luau beans
- Indian beans
- Island baked beans
- Just beans
- Just beans*
- Perfect beans
- Plantation green beans
- Pot beans (basic)
- Southern beans
- Tropical green beans