6 hrs 30 mins
Paul in Owens Cross Roads's Note:
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.
My Private Note
Units: US | Metric
- 1Put the beans in a large pot and cover with water. Let it sit overnight (at least 8 hours).
- 2Drain the beans and put them into a large crock pot.
- 3Cut each onion into large slices and add to the crock pot.
- 4Cut the pork chops into 1/4" to 1/2" in cubes and put into the crock pot.
- 5Add the salt and the pepper to the crock pot.
- 6Sweat 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.
- 7Add the bay leaves to the frying pan and cook for 1 more minute.
- 8Scrape all of the pan contents into the crock pot and mix the contents of the crock pot thoroughly.
- 9Put 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.
- 10Remove 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.
- 11Remove the meat from the ham hock and shred it up into the bowl of beans.
- 12Serve over brown rice.
- 13Note: 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.
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Nutritional Facts for Slow Black Beans and Rice
Serving Size: 1 (256 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 526.0
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 4.4 g
- Cholesterol 50.6 mg
- Sodium 440.1 mg
- Total Carbohydrate 67.7 g
- Dietary Fiber 9.4 g
- Sugars 2.1 g
- Protein 27.1 g
The following items or measurements are not included: