Cuban Black Beans with Pork Shanks

I got my first recipe for "Frijoles Negro Cubano" 35 years ago in Havana Del Norte (Miami). The only change I made was to figure it for the crock pot.

• Ready In: 10 hrs 45 mins
• Serves: 8

Ingredients

• 2  tablespoons olive oil
• 2  onions, chopped
• 2  stalks celery, chopped
• 1⁄2 green bell pepper, chopped
• 1⁄2 red bell pepper, chopped
• 4  garlic cloves, minced
• 2  plum tomatoes, diced with juice
• 1⁄4 teaspoon crushed red pepper flakes
• 1  tablespoon Mexican oregano, crushed
• 2  teaspoons cumin, freshly ground
• 1  teaspoon dried thyme
• 1  teaspoon whole allspice
• 3  smoked pork shanks
• 2  quarts  vegetable stock or 2  quarts  chicken stock
•  salt
•  fresh ground black pepper
• 1  lb black beans, sorted, washed, soaked overnight with
• 1⁄2 teaspoon baking soda

• Garnishes

•  sour cream
•  hard-boiled egg, grated
•  crumbled bacon
•  chopped cilantro
•  lime, quartered (Key limes are best)

Directions

1. Place 1 quart Stock in pot set on high.
2. Saute (stir fry) first 4 ingredients 5 minute.
3. Add Garlic, saute another 6-8 min,'til Onions are translucent.
4. Roast Allspice in a small frying pan and grind fresh Add Tomatoes and seasoning to pan, stir well.
5. Add vegetables and Ham Shanks to pot.
6. Rinse beans well and add to pot.
7. Top off with Stock.
8. Cover reduce to low.
9. Cook 8-10 hours.
10. Remove Ham Shanks and remove meat from the bones. Shred meat to bite size with forks. Return to pot.
11. Serve topped with Sour Cream, grated Hard Boiled Egg, Crumbled Bacon, chopped Cilantro and a squeeze or two of Lime Juice around the edges of the bowl.