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| 1 x ca. 450 g | Dried red beans; (lubes) |
| 3 x ca. 30 g | Salt pork; in 1" batons |
| 4 x ca. 30 g | Chorizo; sliced 1/2" pieces |
| 4 Esslöffel | olive oil extra virgin |
| 1 | Spanish onion; chopped 1/2" dice |
| 4 | Garlic cloves thinly sliced |
| 15 | Cayenne peppers |
| 2 Tasse | red wine vinegar |
| 2 Esslöffel | salt |
| 2 Esslöffel | peppercorns |
| 4 | Garlic cloves thinly sliced |
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Soak beans overnight and drain. 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. 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. To serve, place a ladle of beans in a bowl and finish with 1 tablespoon of chili pickle. This recipe yields 4 servings as a side dish or a light lunch.
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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