Two things he liked, loved, religiously– beans and peppers, my Dad… smart man.
New Year’s Black Beans ~
~ Skirt in the Kitchen ~
Wash and pick over 1 quart dry black beans. If not overnight-soaking them, do the quick-soak method of filling water in a heavy pot to cover over the beans. Bring to a boil, turn out the heat and cover with a secure lid. Let the beans set for 1 hour.
Drain the beans after 1 hour, place back in the heavy pot. Pour three 32-ounce containers of chicken broth over the beans.
Wash, dry, and finely chop 1 bunch of fresh sage.
In 1/4 cup salted butter, saute 1 large yellow onion until very soft. Add red pepper flakes, then sage. Very little, salt and pepper pot of beans with freshly ground black pepper. Stir into the pot of beans, onions and seasonings.
Wash to clean 1 leek; slice it lengthwise, separate with your fingers while cleaning under water to rid any sand from inside the leek.
Slice
and saute in 1/4 cup fresh salted butter.
Dice 1 large jalapeno pepper
and 3 pickled cherry peppers– finely chop. Stir in 2 cloves minced garlic. Almost immediately take off the heat– stir contents into the pot of beans– the saute of peppers and garlic.
Use the entire package–
Dice finely; 1 shallot, also. Stir in 1 tablespoon salted butter to caramelize, then add to the beans. Continue to cook the beans on a low boil, then eventually turn down the heat until beans are tender. Stir occasionally. Liquid should be just above the beans at the final stage of cooking.
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