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1
Clean the beans, removing all stones or chaff.
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2
Rinse them well.
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3
In a pot large enough to hold the beans plus water to cover, let them soak, overnight.
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4
In a mediumsize saucepan, over medium heat, saute the salt pork just until it begins to brown.
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5
Add the onions and chiles and continue to cook until soft, about 5 to 7 minutes.
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6
Add the garlic and continue to cook, about 1 to 2 minutes.
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7
Drain the beans and add fresh water to cover them.
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8
Add the contents of the saucepan to the pot of beans.
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9
Bring to a boil, then reduce the heat.
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10
Simmer, covered, for 1 1/2 hours.
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11
Add the salt and simmer, uncovered, for about 30 minutes, or until tender.
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12
Watch the beans carefully, and stir once or twice to be sure they do not stick to the bottom of the pan.
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13
Remove 1 cup of the beans, place them in a blender, and blend until smooth.
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14
Stir them back into the pot along with the sherry.
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15
Add freshly ground black pepper, and serve with Saffron Rice.
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16
Heat the oil in a mediumsize saucepan, over a medium heat.
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17
Add the rice and onion and stir until the grains are coated with oil and the onion is turning translucent.
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18
Do not allow the rice to brown.
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19
Stir in the salt and saffron, and slowly pour in the water.
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20
Cover tightly, and cook over low heat until all the liquid has been absorbed and the rice is tender, about 20 minutes.
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21
Set aside, covered, for 5 minutes.
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22
Before serving, stir well to make sure the saffron is well mixed throughout the rice.
