"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for BLACK BEANS (MARINATED), by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jan Boettcher
Added: Wednesday, June 24, 2009


2 slices bacon
1/4 c. yellow onions (chopped)
2 tsp. garlic (minced)
1 bay leaf
1 c. dry beans (rinsed & drained)
3 c. water
1 1/2 c. seeded ripe tomatoes (chopped)
1 c. red bell peppers (finely chopped)
1/2 c. yellow bell peppers (finely chopped)
1/2 c. fresh orange juice
1/4 c. fresh lemon juice
1/4 c. fresh lime juice
1/2 c. fresh cilantro (minced)
1/4 c. red onions (finely chopped)
1/2 c. olive oil
3/4 tsp. salt
1/4 tsp. black pepper (freshly ground)

Chop bacon into pieces, and cook in a saucepan over medium high heat, stirring until golden brown (about 4 minutes). Add the onions and cook, stirring, for 1 minute. Add the garlic and bay leaf and cook, stirring for 30 seconds. Add the black beans and water and bring to a boil. Reduce the heat to medium low and simmer uncovered, stirring occasionally, until the beans are tender, but still firm, about 50 minutes. Remove from the heat. Combine the remaining ingredients in a large bowl. Add the cooked beans and stir well to mix. Cover and chill for at least 3 hours before serving. The beans can be prepared up to 1 day in advance, and kept refrigerated until ready to serve. Emeril spooned the beans on a plate and placed a salmon filet on top, then topped that with Melon Salsa (see recipe in sauce category).

Personal Notes:
Personal Notes:
Can you tell we watch a lot of Food Network?




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