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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dried red beans - (lubes)

  2. 3 oz 85g Salt pork - in

  3. 1" batons

  4. 4 oz 113g Chorizo - sliced

  5. 1/2" pieces

  6. 4 tablespoons 60ml Extra-virgin olive oil

  7. 1 Spanish onion - chopped

  8. 1/2" dice

  9. 15 Cayenne peppers

  10. 2 cups 474ml Red wine vinegar

  11. 2 tablespoons 30ml Salt

  12. 2 tablespoons 30ml Peppercorns

  13. 4 Garlic cloves - thinly sliced

Instructions Jump to Ingredients ↑

  1. Soak beans overnight and drain.

  2. In an 8-quart pot, place salt pork, chorizo, olive oil, onion and garlic over medium heat. Cook until onion is soft and golden and add beans and 6 cups of water. Bring to a boil and simmer 1 1/2 hours, or until beans are tender. Check for seasoning and allow to simmer.

  3. Chop peppers into 1/4-inch rounds and place in a jar. Pour vinegar, salt, peppercorns and remaining garlic into jar and allow to steep 1 hour.

  4. To serve, place a ladle of beans in a bowl and finish with 1 tablespoon of chili pickle.

  5. This recipe yields 4 servings as a side dish or a light lunch.

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