Brazilian Black Beans

Preparation Pick over and rinse: 2 cups black beans Drain the beans and transfer to a soup pot. Add: 4 cups water Bring to a boil, reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil. Pierce in several places with a fork: 8 ounces hot Italian sausage (optional) Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°F, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat: 1/4 cup olive oil Add: 1 onion, chopped 1 green bell pepper, chopped 4 cloves garlic, minced Cook until the vegetables are tender but not brown, 7 to 10 minutes. Add: 1 teaspoon ground cumin 3/4 teaspoon red pepper flakes 3/4 teaspoon ground cardamom Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more. Add: 3/4 cup orange juice 1/4 cup dry sherry 1 to 2 teaspoons salt, or to taste Cook for 15 minutes more, or longer if desired. Garnish with: Sour cream The All New Joy of Cooking Scribner

Preparation Pick over and rinse: 2 cups black beans Drain the beans and transfer to a soup pot. Add: 4 cups water Bring to a boil, reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil. Pierce in several places with a fork: 8 ounces hot Italian sausage (optional) Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°F, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat: 1/4 cup olive oil Add: 1 onion, chopped 1 green bell pepper, chopped 4 cloves garlic, minced Cook until the vegetables are tender but not brown, 7 to 10 minutes. Add: 1 teaspoon ground cumin 3/4 teaspoon red pepper flakes 3/4 teaspoon ground cardamom Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more. Add: 3/4 cup orange juice 1/4 cup dry sherry 1 to 2 teaspoons salt, or to taste Cook for 15 minutes more, or longer if desired. Garnish with: Sour cream The All New Joy of Cooking Scribner