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| Entrees, Main Dishes Beef, chicken, pork, cheese, vegetarian, and ethnic South Beach recipes. Please include which phase the recipe belongs in, if known |
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| Black Bean Vinaigrette (P1) 6 to 8 servings 1 lb dried black beans 7 cups water 2 ham hocks or 1 cup chopped ham 1 garlic clove, crushed 2 fresh jalapeno peppers, seeded and chopped 3/4 cup olive oil 1/3 cup red-wine vinegar 1/2 cup chopped red or yellow bell pepper 2 TB chopped fresh parsley 1/4 cup chopped green onion 1/2 teaspoon salt 2 TB capers Lettuce leaves 2 hard-cooked eggs, chopped (optional) Directions: The day before serving, combine dried beans, water, ham, garlic and jalapeno peppers in slow cooker. Cover and cook on low 8 to 9 hours or until beans are tender. Cool to room temperature, or refrigerate overnight. Drain thoroughly; discard liquid. If using ham hocks, chop lean meat; discard bones, skin, and fat. In small bowl, combine oil, vinegar, bell pepper, parsley, green onion, salt and capers. Pour over beans; toss. Spoon into lettuce lined bowl. Sprinkle with chopped eggs on top, if desired. | ||||||||||