Use a fork to make plenty of holes in the olives. Put the olives in
a jar. Add olive oil, finely chopped garlic and Habanero to taste. Seal
the jar, and let it rest in the fridge for two days.
Black Beans Habanero
4 leeks, white part only, thinly sliced
2 cloves garlic, crushed
2 cups cubed acorn or butternut squash
1 habanero, seeded, stem removed, chopped
2 tablespoons olive oil
1/2 cup dry sherry (do not use cooking sherry)
1/2 cup chicken broth
3 cups cooked black beans, drained
1/2 teaspoon dried thyme
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper
2 teaspoon red wine vinegar
1 cup pine nuts
Go to the drugstore and get some surgical gloves to use when you're
handling habañeros. You can get a big box of disposable gloves
cheaply. I'm serious, now. Do it.
Sauté leeks, garlic, squash and habanero in oil for 5 minutes.
Add sherry and chicken broth, and bring to a boil. Reduce heat and simmer,
uncovered, about 30 minutes or until squash is tender.
Add beans, thyme, cumin, black pepper and vinegar. Continue to simmer
until beans are heated through. Stir in pine nuts and cook 1 minute
longer. Makes 6 to 8 servings, depending upon appetites.
Note: Dried beans cook faster if they are soaked. Cover beans with 2
inches of water, soak them overnight, drain, and then cook according
to your recipe. A shortcut to overnight soaking is to cover the beans
with plenty of water, bring them to a boil and boil for 2 minutes. Then,
turn off the heat, cover tightly, and let them sit for 1 hour. Then,
drain and cook as usual.
People in areas with hard water can cook their beans till the cows come
home, and the beans will still be tough or not thoroughly done. If you
have that problem, add a scant 1/4 teaspoon of baking soda to the cooking
water, and you will have one less problem.
(Makes 1 pint)
3 cloves of garlic, peeled and left whole
1 carrot, peeled and cut into thin strips
4 branches fresh thyme
3 whole Habanero chiles
2 Tbs chopped chives
6 whole black peppercorns
1 pint white vinegar
1. Place all the ingredients, except for the vinegar, in a sterilized
jar. Pour the vinegar over the mixture and allow to steep for 1 week
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