This comforting dish transforms humble dried black beans into a luxurious side dish perfect for family dinners or festive gatherings. The beans are slowly simmered with salt pork, onions, garlic, and poblano chiles until tender and flavorful. A portion of the beans is blended and returned to the pot to create a rich, creamy texture, then finished with a splash of dry fino sherry for depth. Served over bright, aromatic saffron rice, this recipe offers a beautiful contrast of colors and flavors. Its a robust, savory meal that feels both homestyle and elegant, making it an excellent choice for potlucks, holiday tables, or a cozy weekend dinner.
Sherried Black Beans With Saffron Rice
Description
This comforting dish transforms humble dried black beans into a luxurious side dish perfect for family dinners or festive gatherings. The beans are slowly simmered with salt pork, onions, garlic, and poblano chiles until tender and flavorful. A portion of the beans is blended and returned to the pot to create a rich, creamy texture, then finished with a splash of dry fino sherry for depth. Served over bright, aromatic saffron rice, this recipe offers a beautiful contrast of colors and flavors. Its a robust, savory meal that feels both homestyle and elegant, making it an excellent choice for potlucks, holiday tables, or a cozy weekend dinner.Ingredients
Directions
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Clean the dried black beans, removing any stones or chaff, and rinse them well under cold water.
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Place the beans in a large pot and cover with plenty of water. Let them soak overnight.
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While the beans soak, prepare the aromatics: chop the onions, mince the garlic, and chop the poblano chiles.
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In a medium-sized saucepan over medium heat, saut the finely diced salt pork until it begins to brown and render its fat.
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Add the chopped onions and poblano chiles to the saucepan with the pork. Cook until soft, about 5 to 7 minutes.
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Add the minced garlic to the saucepan and cook for another 1 to 2 minutes until fragrant.
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Drain the soaked beans and place them in a large pot. Cover with fresh water.
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Add the contents of the saucepan (pork, onions, chiles, and garlic) to the pot of beans.
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Bring the pot to a boil, then reduce the heat to low. Cover and simmer for 1 1/2 hours.
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Add the sea salt to the pot. Uncover and simmer for another 30 minutes, or until the beans are tender.
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Watch the beans carefully during simmering and stir once or twice to ensure they do not stick to the bottom of the pan.
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Remove 1 cup of the cooked beans from the pot and place them in a blender.
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Blend the reserved beans until smooth and creamy.
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Stir the blended beans back into the pot along with the dry fino sherry.
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Season with freshly ground black pepper to taste.
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Serve the Sherried Black Beans hot alongside Saffron Rice.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 529.9kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 2.1g11%
- Cholesterol 24.0mg8%
- Sodium 979.9mg41%
- Total Carbohydrate 90.2g31%
- Dietary Fiber 16.2g65%
- Sugars 3.3g
- Protein 27.8g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
