Frijoles Negros – Serves 6

1 lb. dried black beans
2 Tbsp. olive oil
6-8 oz. tasso (pork or turkey) cut into small pieces
1 cup chopped onion
˝ cup chopped carrot
˝ cup chopped celery
Ľ cup chopped jalapeńo
2 cloves minced garlic
6 cups low-sodium chicken broth
Ľ cup sherry
1 tsp. salt
Ľ tsp. dried oregano
˝ tsp. cumin
˝ tsp. black pepper

1. Pour the pound of dried black beans into a strainer and run cold water over them. Pick through them and discard any of the beans that are dried or discolored.

2. Place the beans into a four- to six-quart pot and cover them completely with cold water. Bring the beans up to a rolling boil.

3. Boil the beans for 30 minutes, stirring to prevent them from sticking and adding water as they boil to keep them covered with water.

4. Drain the beans well and set aside.

5. In the same stock pot, sauté the tasso in the olive oil along with the carrots, onion, celery and jalapeńo.

6. Sauté everything for four to five minutes then add the minced garlic and continue to sauté for an additional 20 seconds.

7. Add the beans back to the pot and pour in the chicken broth and sherry. Season the beans with the salt, oregano and spices.

8. Bring everything up to a boil and then reduce the heat to medium low. Cover and continue cooking for 45 minutes to an hour or until the beans become tender, stirring occasionally to prevent them from sticking. Serve with the Verde Rice.