Side Pannel
Frijoles Negros Con Pecado (Black-Eyed Peas with Fish)
Frijoles Negros Con Pecado (Black-Eyed Peas with Fish)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fish
Ingredients List
- (Black-Eyed Beans with Fish
- -from Cuba)
- 1 lb (500 grams) dried,
- -black-eyed beans (see
- -cook's notes)
- Salt to taste
- 4 fl Ounces (125 milliters)
- -vegetable oil
- 4 lg Onions, diced
- 10 Ounces (315 grams)
- -tomatoes, blanched, peeled
- -and diced (see cook's
- -notes)
- 2 ts (10 grams) turmeric
Directions
Optional: 2 to 3 red chiles (hot peppers), diced (optional) 1/2 pound (250
grams) smoked or fried fish, boned, skinned and cut in small chunks 4
ounces (125 grams) dried prawns (shrimp); see cook's notes Cook's notes:
Black-eyed beans may take up to 1 hour to cook. One can (14 ounces) diced
tomatoes with their liquid can be substituted for the fresh tomatoes. Dried
shrimp are available in Asian markets; small peeled fresh shrimp can be
substituted ++ just add them during the last 5 minutes of cooking. To
prevent scorching, we added 1/2 cup water when adding the cooked beans to
the onion mixture. Chopped fresh cilantro sprinkled over the finished dish
is suggested. Preliminaries: Soak the black-eyed beans overnight in plenty
of water. Procedure: Rinse the beans with fresh water several times then
boil them in a large saucepan, with plenty of salted water. Cook 30-40
minutes or until the beans are soft but not mushy. Drain and set them
aside. In a separate large cooking pot, heat the oil. Fry the onions until
golden, add the tomatoes, turmeric and chiles (hot peppers) and stir well
to prevent burning. Cook about 3 minutes on medium heat, stirring all the
time. Add the fish and prawns (shrimp) and stir. Lower the heat and cook 3
more minutes. Stir in the cooked beans and simmer 10-15 minutes.
Presentation: Serve with grilled or fried plantains and boiled "arroz
blanco" (white rice). Yield: Makes 4 to 6 servings.Subj: Pargo al Horno a
la Viszcaina FRIJOLES NEGROS CON PESCADO
grams) smoked or fried fish, boned, skinned and cut in small chunks 4
ounces (125 grams) dried prawns (shrimp); see cook's notes Cook's notes:
Black-eyed beans may take up to 1 hour to cook. One can (14 ounces) diced
tomatoes with their liquid can be substituted for the fresh tomatoes. Dried
shrimp are available in Asian markets; small peeled fresh shrimp can be
substituted ++ just add them during the last 5 minutes of cooking. To
prevent scorching, we added 1/2 cup water when adding the cooked beans to
the onion mixture. Chopped fresh cilantro sprinkled over the finished dish
is suggested. Preliminaries: Soak the black-eyed beans overnight in plenty
of water. Procedure: Rinse the beans with fresh water several times then
boil them in a large saucepan, with plenty of salted water. Cook 30-40
minutes or until the beans are soft but not mushy. Drain and set them
aside. In a separate large cooking pot, heat the oil. Fry the onions until
golden, add the tomatoes, turmeric and chiles (hot peppers) and stir well
to prevent burning. Cook about 3 minutes on medium heat, stirring all the
time. Add the fish and prawns (shrimp) and stir. Lower the heat and cook 3
more minutes. Stir in the cooked beans and simmer 10-15 minutes.
Presentation: Serve with grilled or fried plantains and boiled "arroz
blanco" (white rice). Yield: Makes 4 to 6 servings.Subj: Pargo al Horno a
la Viszcaina FRIJOLES NEGROS CON PESCADO
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