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1
Pick over beans, discarding any shriveled ones of foreign particles.
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2
Wash well and soak, covered in water, for 4 hours.
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3
Drain beans and place in 4 quarts of water in a soup pot.
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4
Add ham hock to the beans.
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5
Bring rapidly to a boil.
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6
Reduce heat to moderate and simmer beans until tender, about 35 to 45 minutes.
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7
In a saute pan, heat 1 and 1/3 cups olive oil.
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8
Add the chopped onions and garlic to the pan and saute over low heat.
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9
Add the chopped chiles and season with salt and pepper.
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10
Add the bay leaves and cook for about 10 minutes, stirring occasionally.
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11
Add 1 cup of drained black beans to the onion mixture in the saute pan, and mash thoroughly with rest of the ingredients in the skillet.
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12
Stir in the sugar and the dried oregano.
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13
Add the bean and onion mixture to the bean pot.
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14
Cover, and simmer for 1 hour, at moderate heat.
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15
Add red wine, vinegar, 4 teaspoons dried oregano and cumin.
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16
Uncover and cook until sauce thickens.
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17
Serve hot.
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18
1 1/2 tablespoons butter
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19
1 tablespoon cumin seeds
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20
3 cups uncooked basmati rice
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21
2 small limes, juiced
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22
6 cups cold water
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23
2 teaspoons salt
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24
Heat butter over medium heat in a large saucepan.
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25
When butter is melted, add cumin seeds and saute for 1 minute.
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26
Stir in the rice and cook for 2 minutes.
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27
Turn the heat to high and add the lime juice, water and salt.
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28
Mix well.
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29
Bring to boil on high heat.
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30
Reduce heat and cook covered on low for 15 minutes until water evaporates.
