Sherried Black Beans With Saffron Rice

Course : Beans
Serves: 6
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1 pound dried black beans
1/2 cup finely-diced salt pork
1 cup chopped onions
1 cup chopped poblano chiles
2 cloves garlic -- minced
1 teaspoon sea salt - -- (1 to 2)
3 tablespoons dry fino sherry - -- (3 to 4)
1 teaspoon freshly-ground black pepper -- to taste
1 recipe saffron rice -- see * note

Preparation / Directions:

* Note: See the "Saffron Rice" recipe which is included in this collection. Clean the beans, removing all stones or chaff. Rinse them well. In a pot large enough to hold the beans plus water to cover, let them soak, overnight. In a medium-size saucepan, over medium heat, sauté the salt pork just until it begins to brown. Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes. Add the garlic and continue to cook, about 1 to 2 minutes. Drain the beans and add fresh water to cover them. Add the contents of the saucepan to the pot of beans. Bring to a boil, then reduce the heat. Simmer, covered, for 1 1/2 hours. Add the salt and simmer, uncovered, for about 30 minutes, or until tender. Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan. Remove 1 cup of the beans, place them in a blender, and blend until smooth. Stir them back into the pot along with the sherry. Add freshly-ground black pepper, and serve with Saffron Rice.

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