Brazilian Black Beans

Preparation

1. Step 1

   Pick over and rinse:

   Step 2

   2 cups black beans

2. Step 3

   Drain the beans and transfer to a soup pot.

3. Step 4

   Add:

   Step 5

   4 cups water

4. Step 6

   Bring to a boil, reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil. Pierce in several places with a fork:

   Step 7

   8 ounces hot Italian sausage (optional)

5. Step 8

   Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°F, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat:

   Step 9

   1/4 cup olive oil

6. Step 10

   Add:

   Step 11

   1 onion, chopped

   Step 12

   1 green bell pepper, chopped

   Step 13

   4 cloves garlic, minced

   Step 14

   Cook until the vegetables are tender but not brown, 7 to 10 minutes.

7. Step 15

   Add:

   Step 16

   1 teaspoon ground cumin

   Step 17

   3/4 teaspoon red pepper flakes

   Step 18

   3/4 teaspoon ground cardamom

   Step 19

   Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more.

8. Step 20

   Add:

   Step 21

   3/4 cup orange juice

   Step 22

   1/4 cup dry sherry

   Step 23

   1 to 2 teaspoons salt, or to taste

   Step 24

   Cook for 15 minutes more, or longer if desired.

9. Step 25

   Garnish with:

   Step 26

   Sour cream