Recipe by Maryland Jim
From Southern Living1984 Cookbook
Top Review by Debbie R.
Absolutely delicious flavor, and I'm sure the flavors' melding will be great overnight. We'll use the rest over rice; tonight, we just had them as a "cup-a-beans" so that we could taste them. I wasn't sure how much liquid I was supposed to have left; it seemed like too much for me, so I boiled it down some. ZWT8
- 1 (16 ounce) package dried black beans
- 3 medium green peppers, chopped
- 2 large onions, chopped
- 2 garlic cloves, minced
- 1⁄2 cup olive oil
- 5 cups water
- 1 lb meaty ham hock
- 3 bay leaves
- 1 -1 1⁄2 teaspoon salt
- 1⁄4 cup white wine vinegar
- cooked rice (optional)
Directions See How It's Made
- Sort and wash beans; place in a large Dutch oven. Cover with water 2 inches above beans; let soak overnight.
- Saute green peppers, onion and garlic in olive oil in a skillet until tender. Drain beans; stir in vegetables and next 4 ingredients. Bring to a boil over medium heat; reduce heat to low and cook, uncovered, 1 to 1 1/2 hours or until beans are tender, stirring occasionally.
- Remove ham hock and bay leaves from beans; scrape meat from bone. Add meat and vinegar to beans; stir well. Serve over rice, if desired.