(Black-Eyed Beans with Fish
-from Cuba)
1 lb (500 grams) dried,
-black-eyed beans (see
-cooks notes)
Salt to taste
4 fl Ounces (125 milliters)
-vegetable oil
4 lg Onions, diced
10    Ounces (315 grams)
-tomatoes, blanched, peeled
-and diced (see cooks
-notes)
2 ts (10 grams) turmeric

Optional: 2 to 3 red chiles (hot peppers), diced (optional) 1/2 pound (250
grams) smoked or fried fish, boned, skinned and cut in small chunks 4
ounces (125 grams) dried prawns (shrimp); see cooks notes Cooks notes:
Black-eyed beans may take up to 1 hour to cook. One can (14 ounces) diced
tomatoes with their liquid can be substituted for the fresh tomatoes. Dried
shrimp are available in Asian markets; small peeled fresh shrimp can be
substituted ++ just add them during the last 5 minutes of cooking. To
prevent scorching, we added 1/2 cup water when adding the cooked beans to
the onion mixture. Chopped fresh cilantro sprinkled over the finished dish
is suggested. Preliminaries: Soak the black-eyed beans overnight in plenty
of water. Procedure: Rinse the beans with fresh water several times then
boil them in a large saucepan, with plenty of salted water. Cook 30-40
minutes or until the beans are soft but not mushy. Drain and set them
aside. In a separate large cooking pot, heat the oil. Fry the onions until
golden, add the tomatoes, turmeric and chiles (hot peppers) and stir well
to prevent burning. Cook about 3 minutes on medium heat, stirring all the
time. Add the fish and prawns (shrimp) and stir. Lower the heat and cook 3
more minutes. Stir in the cooked beans and simmer 10-15 minutes.
Presentation: Serve with grilled or fried plantains and boiled “arroz
blanco” (white rice). Yield: Makes 4 to 6 servings.Subj: Pargo al Horno a
la Viszcaina FRIJOLES NEGROS CON PESCADO