Marlboro Black Beans And Chorizo |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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From the Marlboro cookbook 'Fifty From the Trail'. Ingredients:
1 lb dried black beans |
3 qts cold water |
1 cup chopped onion, divided |
3 tbs lard or bacon fat, divided |
1 tsp fennel seed |
1 tsp salt |
1/2 lb chorizo or italian sausage |
Directions:
1. Rinse beans; put into a large pot and cover with water. Add 1/2 cup chopped onion and 2 TBS lard; bring to a boil. Reduce heat and cook at a slow boil for 1 to 1 1/2 hours or until beans are soft and skins begin to open.
2. Add fennel seed and salt. Continue cooking until beans are very soft and liquid thickens, about 1 hour, stirring often.
3. Fry sausage and 1/2 cup onion in a large skillet, breaking sausage into small pieces. Cook until sausage is done and onion is tender. Add 1 cup beans, mashing lighly. Cook over high heat, gradually adding more beans. Add lard, if needed. When half of the beans are fried, lower heat and add remaining beans. Cook and stir until well-mixed and heated through.
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