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Frijoles Negros Con Pecado (Black-eyed Peas W

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      Title: FRIJOLES NEGROS CON PECADO (BLACK-EYED PEAS W
 Categories: Fish, Beans/peas, Cuba, Update
      Yield: 4 Servings
 
           (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 ea Ounces (315 grams)
           -tomatoes, blanched, peeled
           -and diced (see cook's
           -notes)
      2 ts (10 grams) turmeric
 
  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
 
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