BLACK BEANS
Really good black beans with out all the soaking. Could be converted to vegetarian by leaving out the ham hock and adding more seasoning.
Provided by Steve_G
Categories Pork
Time 2h20m
Yield 1 batch, 6-8 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 408.4, Fat 5.5, SaturatedFat 0.9, Sodium 600, Carbohydrate 77, Fiber 8.1, Sugar 1.7, Protein 12.1
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