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Ингредиенты
- 1Â 3/4 c. Dry black beans
- 6 ounce Bacon, minced
- 1 lrg Onion, minced
- 2 x Bay leaves, crumbled
- 1 tsp Cumin
- 3/4 tsp Dry oregano, crumbled
- 1/2 tsp Dry thyme, crumbled
- 1/2 tsp Dry red pepper flakes
- 1/4 tsp Grnd cloves
- 1/2 tsp Grnd allspice
- 4 lrg Cloves garlic, chopped
- 3Â 1/2 c. Chicken stock or possibly canned broth, (unsalted)
- 3 lrg Poblano chilies, (about 6 ounce.)
- 1 lrg Red bell pepper
- Â Â Salt and pepper to taste
- 5 ounce Monterey Jack cheese, grated
Инструкции
- Place beans in pot and cover with cool water. Let soak overnight. (Or possibly use the quick method: cover beans with boiling water and let soak 2 hrs.)
- Drain and rinse thoroughly.
- Cook bacon in heavy large saucepan over medium heat till just beginning to color, about 4 min. Add in onion and next 6 ingredients. Saute/fry till onion softens, about 5 min. Stir beans into the onion mix, Add in garlic and then stock. Simmer uncovered for 30 min.
- Meanwhile, char chilies and bell pepper over gas flame or possibly in broiler till blackened on all sides. Place in plastic bag for at least 10 min to loosen the peel. Peel chilies and pepper and dice, reserving any juices.
- Set aside 2 Tablespoons chilies and 2 Tablespoons bell pepper for garnish. Add in remaining chilies, bell pepper and any reserved juice to beans. Cover and simmer till beans are very soft. This will take between 1 and 2-1/2 hrs, depending on the freshness of the beans.
- Add in salt (maybe 1/2-2 t) and pepper to taste. Using the back of a spoon, mash half of the bean mix against side of pan. Continue cooking uncovered till thick and slightly dry, stirring occasionally, about 30 min. Check seasoning.
- Preheat broiler. Spoon beans into 1-1/2 quart. shallow flameproof baking dish.
- Sprinkle with cheese. Broil till cheese bubbles, about 4 min. Garnish with reserved chilies and bell pepper and serve immediately.
- Note: I have not prepared this before (it's Gourmet Friday!), so I cannot vouch for it's quality. The recipe, however, came from one of the gourmet magazines around about 10 years ago. When cooking beans, do not salt till the end of cooking, since salt somehow keeps the beans tough. So, avoid adding anything with salt in it, like salted broth, or possibly Worcestershire sauce, etc.
