Recipe - Black Beans Devilishly Delicious

1 pound Dried black beans; soaked
overnight
Seasoning Mix
1 tablespoon Ground dried ancho chile;
plus
2 teaspoon Ground dried ancho chile
2 teaspoon Salt
2 teaspoon Garlic powder
2 teaspoon Onion powder
2 teaspoon Dried oregano
2 teaspoon Ground dried California
Beauty chile
1 teaspoon Cayenne
1 teaspoon Dried thyme
Three fourths teaspoon Black pepper
One half teaspoon White pepper
5 cup Nonfat chicken broth; or
veggie stock
2 cup Chopped onion
2 cup Chopped green bell pepper
3 Bay leaves
Optional
1 pound Smoked turkey sausage;
finely chopped

These beans, served alone, are very hot. You can alter the heat by using
milder chile peppers. Serve them with rice, tortillas, or sour cream to
cool them off.

Use these beans in the Black Bean Bread or serve over rice.

NOTES : Day 1: Add enough water to the red beans to cover them by 3 or 4
inches, and soak overnight in the refrigerator. As the beans absorb the
water; they'll more than double in volume.

Day 2: Combine the seasoning mix ingredients in a small bowl. Drain the
beans and puree One half of them with 1 cup of the stock. Set aside.

In a preheated 6qt pot, add the onions, bell peppers, and bay leaves. (Add
the sausage, if using.) Cook, stirring occasionally, for 10 minutes. Add
the seasoning mix and the beans, and cook, stirring occasionally, for 45
minutes. Add the pureed beanstock mixture and cook for 15 minutes. Stir
well, then add the remaining stock. Bring to a boil, then reduce the heat
and cover. Simmer until the beans are tender, about 1 hour.

Recipe by: Fiery Foods that I Love, Paul Prudhomme

Posted to EATLF Digest by "Ellen C." ellen@elekta.com on Feb 16, 1998