Recipe by Paul in Owens Cross Roads
A very good addition to a pork based meal. I suggest you serve it with pork tenderloin, cornbread, and salad. Its fairly easy to make and it puts up well for leftovers. The original recipe came from RecipeZaar (#15745) and I altered it substantially.
- 1 lb black beans
- 1 lb thick pork chop
- 2 vidalia onions, medium to large
- 8 large garlic cloves
- 2 tablespoons olive oil
- 4 bay leaves
- 1 large ham hock
- 1 tablespoon ground black pepper
- 1 teaspoon salt
- 12 ounces brown rice
Directions See How It's Made
- Put the beans in a large pot and cover with water. Let it sit overnight (at least 8 hours).
- Drain the beans and put them into a large crock pot.
- Cut each onion into large slices and add to the crock pot.
- Cut the pork chops into 1/4" to 1/2" in cubes and put into the crock pot.
- Add the salt and the pepper to the crock pot.
- Sweat the garlic with the olive oil in a frying pan over medium heat for 10 minutes. Keep stirring to keep the garlic from turning brown. If it does turn brown then start over, it will be worth the effort.
- Add the bay leaves to the frying pan and cook for 1 more minute.
- Scrape all of the pan contents into the crock pot and mix the contents of the crock pot thoroughly.
- Put the ham hock into the center of the pot, cover, and cook on high for 5 to 6 hours or until the beans get soft.
- Remove about 1/4 of the beans and puree them in a blender. Strain the rest of the beans and mix in a bowl with the pureed beans.
- Remove the meat from the ham hock and shred it up into the bowl of beans.
- Serve over brown rice.
- Note: The final dish will have a purplish tint to it and it doesn't look very appetizing. Don't let that fool you, it is an excellent dish.