Prep 10 mins
Cook 3 hrs
This is an exceptional recipe! I don't like black beans... well, I thought I didn't like black beans, until I made this recipe. Wow! I love black beans! This is a recipe from "The New James Beard", with quantities cut in half for a serving of 6 people, instead of the original 12. I hope you like it! (Preparation time includes preparing from dry black beans)
- 1 lb dried black beans
- 1⁄2 large onion, sliced
- 1 bay leaf
- 1 sprig thyme
- 1 stalk celery
- 2 sprigs parsley
- 1 ham bone or 1⁄8 cup diced salt pork or 1⁄2 cup olive oil or 1⁄8 cup bacon fat
- salt, to taste
- 1 dash Tabasco sauce
- 1⁄4 cup jamaican rum
- sour cream, as topping
- Put the beans in a pan with water to cover by 1".
- Bring to a boil and boil for 2 minutes.
- Remove from heat and let stand, covered, for 1 hour.
- Add the onions, bay leaf, thyme, celery and parsley.
- Add ham bone or substitute diced salt pork, olive oil or bacon fat, as above.
- Cook (simmer) until the beans are tender, about 1 1/2 hours.
- Add salt to taste and a small dash of Tabasco Sauce.
- Discard bay leaf, vegetables and ham bone.
- Put the beans and their liquid in a casserole, add the rum, correct the seasoning, and bake at 350F until well heated; about 20 minutes.
- Serve with cold sour cream (you probably want more than just a dollop!)