Instructions: 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

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