Prep 20 mins
Cook 2 hrs
Really good black beans with out all the soaking. Could be converted to vegetarian by leaving out the ham hock and adding more seasoning.
- 2 tablespoons olive oil
- 2 medium onions, minced
- 8 garlic cloves, minced
- 1 lb black beans, rinsed
- 12 cups water
- 1 large smoked ham hock, rinsed (any pork or ham bone works fine)
- 2 bay leaves
- 1 cup chopped parsley (, or cilantro)
- 1 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons ground cumin
- ground black pepper
- 1 lb left over smoked ham (optional) or 1 lb left over smoked pork, diced (optional)
- 6 cups cooked white rice
- 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.
Good reciepe....I added cayenne pepper and a bit of cumin. It was great