Recipe - Ishrat Mukherjees Rezala

1 tablespoon Vegetable oil
One half pound Dried Spanish chorizo
sausage; finely chopped
2 cup Chopped onions
1 small Chili pepper; finely minced
Salt
Freshlyground black pepper
2 tablespoon Chopped garlic
1 pound Dried black beans
10 cup Chicken stock
1 tablespoon Butter

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 mediumlow and
simmer until the beans are creamy and tender, about 2 One half hours, stirring
occasionally. Stir in the butter and reseason with salt and pepper. This
recipe yields 8 to 10