Black Beans

Recipe by Steve_G
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READY IN: 2hrs 20mins
SERVES: 6-8
YIELD: 1 batch
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Over medium heat, In a heavy kettle or dutch oven, sauté onions in oil till soft and transparent.
  • Add garlic and sauté till fragrant and lightly browned.
  • Add more oil as necessary.
  • Add water, beans, ham hock (or bone) bay leaves, parsley, salt and cumin.
  • Bring to a boil over medium-high heat.
  • Skim surface as required.
  • Reduce heat to low and simmer, partially covered for about two hours, or until several beans test tender (add more water if cooking liquid reduces to level of beans).
  • Remove ham hock from beans.
  • If beans are still watery you can continue to simmer or use an immersion blender or the back of a large spoon to puree some of the beans.
  • Dice optional meat and put into beans.
  • (If using country ham leave salt out of beans) Adjust seasoning.
  • Prepare rice as directed.
  • When cool enough to handle, remove ham from hock, discard bone and skin, and cut meat into bite-size pieces; set aside.
  • Serve beans over rice with a couple chunks of the hock meat on top.
  • Garnish with more chopped parsley.
  • Note, I have cilantro as an option as it does have a very strong, distinct, taste that some people do not like.
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