12 small chile peppers sweet hot seeded finely chopped (or your choice combo of peppers)
1 pound black beans dried
1 cup cooking wine dry red
12 cloves garlic peeled finely chopped
1 teaspoon ground cumin
1.3 cups olive oil
2 onions peeled finely chopped
0.5 teaspoon oregano dried whole crushed
4 teaspoons oregano dried
3 tablespoons red wine vinegar
8 servings salt and pepper freshly ground
1 ham hock smoked
4 tablespoons sugar
4 quarts water
Equipment
frying pan
sauce pan
pot
Directions
Pick over beans, discarding any shriveled ones of foreign particles. Wash well and soak, covered in water, for 4 hours.
Drain beans and place in 4 quarts of water in a soup pot.
Add ham hock to the beans. Bring rapidly to a boil. Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
In a saute pan, heat 1 and 1/3 cups olive oil.
Add the chopped onions and garlic to the pan and saute over low heat.
Add the chopped chiles and season with salt and pepper.
Add the bay leaves and cook for about 10 minutes, stirring occasionally.
Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet. Stir in the sugar and the dried oregano.
Add the bean and onion mixture to the bean pot. Cover, and simmer for 1 hour, at moderate heat.
Add red wine, vinegar, 4 teaspoons dried oregano and cumin. Uncover and cook until sauce thickens.
Serve hot.
1/2 tablespoons butter
tablespoon cumin seeds
cups uncooked basmati rice
small limes, juiced
cups cold water
teaspoons salt
Heat butter over medium heat in a large saucepan. When butter is melted, add cumin seeds and saute for 1 minute. Stir in the rice and cook for 2 minutes.
Turn the heat to high and add the lime juice, water and salt.
Mix well. Bring to boil on high heat. Reduce heat and cook covered on low for 15 minutes until water evaporates.
