Recipe courtesy of Emeril Lagasse
Yield:
8 to 10 servings
Level:
Easy

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 pound dried Spanish chorizo sausage, finely chopped
  • 2 cups chopped onions
  • 1 small chili pepper, finely minced
  • salt
  • freshly ground black pepper
  • 2 tablespoons chopped garlic
  • 1 pound dried black beans
  • 10 cups chicken stock
  • 1 tablespoon butter

Directions

In a large saucepan, over medium heat, add the oil. When the oil is hot add the sausage and brown for 2 minutes. Add the onions and peppers. Season with salt and pepper. Saute for 3 to 4 minutes or until the vegetables are wilted. Stir in the garlic and black beans. Saute for 1 minute. Add the stock and bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are creamy and tender, about 2 1/2 hours, stirring occasionally. Stir in the butter and reseason with salt and pepper.

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