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00Ingredients
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1 pound black beans, cleaned
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1 tablespoon red chile powder
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½ teaspoon cayenne
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1 tablespoon cumin
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2 teaspoons paprika
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1 tablespoon oregano
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1 bay leaf
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1 tablespoon olive oil
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1 onion, chopped
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4 cloves garlic, minced
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1 bell pepper, seeded and chopped
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2 cups canned chopped Rotel tomatoes with liquid
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2 jalapeños, stems and seeds removed, chopped (or more for heat)
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1 dried red New Mexican chile pod, stem and seeds removed
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1 tablespoon chopped fresh cilantro
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1 pound tenderloin tips, cubed
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2 teaspoons salt
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1½ teaspoons black pepper
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1 ham hock
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3 cups canned peeled tomatoes with liquid
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½ cup Burgundy wine
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Cilantro sprigs for garnish
Instructions
Soak the beans overnight in water. Drain and refill the pot until the water just covers the beans, and bring to a boil. Reduce heat and simmer 1 hour.
Combine the red chile powder, cayenne, cumin, paprika, oregano, and bay leaf in a heavy skillet and toast until the spices are brittle, but do not burn.
Heat the olive oil and saute the onion, garlic, and bell pepper until soft. Add the spices and tomatoes and saute 15 minutes. Add the remaining ingredients and enough water to make a loose consistency and simmer, covered, for 2 hours. Adjust the water if necessary. Uncover and simmer, stirring occasionally, until thickened. Remove the ham hock and chile pod, add the cooked black beans, and serve in bowls garnished with sprigs of cilantro.
| Servings |
| 8 to 10 |
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The Galley del Mar in Ridgeland, Mississippi, is an "upscale resort-area restaurant for fine, casual dining," according to owners Wayne Craft and Larry McCandless. Its specialty is spicy seafood dishes prepared by a collaboration of their cooking staff supervised by Lloyd Kent, but occasionally they drift off into the area of chili con carne. Note: This recipe requires advance preparation.
Ingredients
InstructionsSoak the beans overnight in water. Drain and refill the pot until the water just covers the beans, and bring to a boil. Reduce heat and simmer 1 hour. Combine the red chile powder, cayenne, cumin, paprika, oregano, and bay leaf in a heavy skillet and toast until the spices are brittle, but do not burn. Heat the olive oil and saute the onion, garlic, and bell pepper until soft. Add the spices and tomatoes and saute 15 minutes. Add the remaining ingredients and enough water to make a loose consistency and simmer, covered, for 2 hours. Adjust the water if necessary. Uncover and simmer, stirring occasionally, until thickened. Remove the ham hock and chile pod, add the cooked black beans, and serve in bowls garnished with sprigs of cilantro.
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