Saturday, May 2, 2009

Caraotas Negras

1/2 kilogram black beans (Caraotas Negras)
1 sprig fresh cilantro
salt and pepper to taste
1 tablespoon vegetable or corn oil
1 small spanish sausage link (Chorizo Espanoil)
2 medium Onions -- chopped
3 small sweet seasoning peppers (aji dulce) -- chopped
3 small spring or green onions -- chopped
1 large bell pepper -- chopped
2 teaspoons minced garlic
1 teaspoon cumin powder (or to taste)
1/4 teaspoon oregano
2 bay leaves, whole
1 cube chicken bouillon
1 tablespoon tomato sauce
Clean and rinse the beans. Cover with water and soak overnight. Strain the beans and place in a large pot with approximately 1 litre of fresh water and baking soda. Simmer slowly. When the beans are soft add salt, pepper, sprig of cilantro and simmer. In a large frying pan, add the oil and sauté sausage, add the garlic, onions, peppers. Dissolve and add the chicken bouillon.
Remove the cilantro from the beans and mix together the beans and sausage and Simmer approximately 15 minutes.

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