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Peruvian   -   Pickled Black Beans   adapted from The Art of South American Cooking

  • 2 Cups Dried Black Beans
  • 2 Large Onions -- sliced
  • 1/2 Cup Red Wine Vinegar
  • 1/2 Pound Ham
  • 3 Tablespoons Olive Oil
  • 1/8 Teaspoon Annatto Powder
  • 3 Cloves Garlic -- finely chopped
  • 1 1/2 Teaspoons Cumin
  • 2 Medium Ancho Chiles -- ground
  • Salt And Pepper -- to taste
  • 2 Medium Hard-Boiled Egg
  • 1/2 Cup Pitted Black Olives
Directions Cook beans in lightly salted water for about 1 hour. While beans are cooking. Bring another pot of salted water to boil. Add onions. As soon as they reboil. Drain completely and combine in small bowl with vinegar. Cut ham into pieces. Heat oil in large skillet. Add annatto power, ham, garlic, chiles, and cumin. Cook for 3 minutes. Add well drained beans, onions and enough of the vinegar to keep it moist. It may be necessary to add it all. Cook and stir for serveral minutes. Serve garnished with chopped eggs and olives.
Serves 4
Time to Make 0:00

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