Sherried Black Beans
Published February 26, 1983
- Total Time
- 2 hours 30 minutes
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Ingredients
1 cup dried black beans
Water
¼ cup finely diced salt pork
¾ cup chopped onion
½ cup chopped green pepper
1 clove garlic, minced
Salt and freshly ground black pepper to taste
2 tablespoons dry sherry
½ cup sour cream
Nutritional analysis per serving (6 servings)
24 grams carbs; 12 milligrams cholesterol; 176 calories; 1 gram monosaturated fat; 2 grams saturated fat; 5 grams fat; 6 grams fiber; 213 milligrams sodium; 8 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse beans and place in a bowl. Cover with boiling water and set aside.
- Step 2
In a saucepan of at least two-quart capacity, saute the salt pork until it just begins to brown. Add one-half cup of the onion and green pepper and continue to cook over medium heat until sauced. Add garlic and continue to cook, stirring, for another minute or so.
- Step 3
Drain beans and add them to the saucepan along with three cups of water.
- Step 4
Bring to a boil, lower heat and simmer, covered, for one-and-ahalf hours, until the beans are just tender. Add salt and pepper to taste, simmer uncovered for another 30 minutes, but watch carefully and stir from time to time so the beans do not stick.
- Step 5
Remove one-half cup of the beans, mash or puree them and return them to the saucepan along with the sherry. Adjust seasonings if necessary and serve, topped with remaining chopped onion and sour cream.
Private Notes