Recipe - Frijoles Negros Con Pecado (Black-Eyed Peas With Fish)

(BlackEyed Beans with Fish
from Cuba)
1 pound (500 grams) dried,
blackeyed beans (see
cook's notes)
Salt to taste
4 fl Ounces (125 milliters)
vegetable oil
4 lg Onions, minced
10 Ounces (315 grams)
tomatoes, blanched, peeled
and minced (see cook's
notes)
2 teaspoon (10 grams) turmeric

Optional: 2 to 3 red chiles (hot peppers), minced (optional) One half 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:
Blackeyed beans may take up to 1 hour to cook. One can (14 ounces) minced
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 One half cup water when adding the cooked beans to
the onion mixture. Chopped fresh cilantro sprinkled over the finished dish
is suggested. Preliminaries: Soak the blackeyed 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 3040
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 1015 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

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip