Print
Email
Add a photoServings: 4
Ingredients
- 1 lb Dry red beans (lubes)
- 3 ounce Salt pork in 1" batons
- 4 ounce Chorizo sliced 1/2" pcs
- 4 Tbsp. Extra-virgin extra virgin olive oil
- 1 x Spanish onion minced 1/2" dice
- 4 x Garlic cloves thinly sliced
- 15 x Cayenne peppers
- 2 c. Red wine vinegar
- 2 Tbsp. Salt
- 2 Tbsp. Peppercorns
- 4 x Garlic cloves thinly sliced
Directions
- Soak beans overnight and drain.
- In an 8-qt pot, place salt pork, chorizo, extra virgin olive oil, onion and garlic over medium heat. Cook till onion is soft and golden brown and add in beans and 6 c. of water. Bring to a boil and simmer 1 1/2 hrs, or possibly till beans are tender. Check for seasoning and allow to simmer.
- Chop peppers into 1/4-inch rounds and place in a jar. Pour vinegar, salt, peppercorns and remaining garlic into jar and allow to steep 1 hour.
- To serve, place a ladle of beans in a bowl and finish with 1 Tbsp. of chili pickle.
- This recipe yields 4 servings as a side dish or possibly a light lunch.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 338g | |
| Recipe makes 4 servings | |
| Calories 834 | |
| Calories from Fat 381 | 46% |
| Total Fat 42.56g | 53% |
| Saturated Fat 12.37g | 49% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 4181mg | 174% |
| Potassium 1866mg | 53% |
| Total Carbs 75.01g | 20% |
| Dietary Fiber 29.6g | 99% |
| Sugars 3.65g | 2% |
| Protein 35.65g | 57% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
