sgrinavi
New member
Black Beans
Really good black beans with out all the soaking. Could be converted to vegetarian by leaving out the ham hock and adding more seasoning.
2 hours 20 minutes (20 min prep, 2 hrs cooking)
6-8 servings or 1 batch
Update to: batch US Metric
2 tablespoons olive oil
2 medium onions, minced
8 cloves garlic, minced
1 lb black beans, rinsed
12 cups water
1 large smoked ham hock, rinsed (any pork or ham bone works fine)
2 bay leaves
1 cup chopped parsley (or cilantro)
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
ground black pepper
1 Over medium heat, In a heavy kettle or dutch oven, sautee onions in oil till soft and transparant.
2 Add garlic and sautee till fragrant and lightly browned.
3 Add more oil as necessary.
4 Add water, beans, ham hock (or bone) bay leaves, parsley, salt and cumin.
5 Bring to a boil over medium-high heat.
6 Skim surface as required.
7 Reduce heat to low and simmer, partially covered for about two hours, or until several beans test tender (add more water if cooking liquid reduces to level of beans).
8 Remove ham hock from beans.
9 If beans are still watery you can continue to simmer or use an immersion blender or the back of a large spoon to puree some of the beans.
10 (If using country ham leave salt out of beans) Adjust seasoning.
Note, I have cilantro as an option as it does have a very strong, distict, taste that some people do not like.
Really good black beans with out all the soaking. Could be converted to vegetarian by leaving out the ham hock and adding more seasoning.
2 hours 20 minutes (20 min prep, 2 hrs cooking)
6-8 servings or 1 batch
Update to: batch US Metric
2 tablespoons olive oil
2 medium onions, minced
8 cloves garlic, minced
1 lb black beans, rinsed
12 cups water
1 large smoked ham hock, rinsed (any pork or ham bone works fine)
2 bay leaves
1 cup chopped parsley (or cilantro)
1 1/2 teaspoons salt
1 1/2 teaspoons ground cumin
ground black pepper
1 Over medium heat, In a heavy kettle or dutch oven, sautee onions in oil till soft and transparant.
2 Add garlic and sautee till fragrant and lightly browned.
3 Add more oil as necessary.
4 Add water, beans, ham hock (or bone) bay leaves, parsley, salt and cumin.
5 Bring to a boil over medium-high heat.
6 Skim surface as required.
7 Reduce heat to low and simmer, partially covered for about two hours, or until several beans test tender (add more water if cooking liquid reduces to level of beans).
8 Remove ham hock from beans.
9 If beans are still watery you can continue to simmer or use an immersion blender or the back of a large spoon to puree some of the beans.
10 (If using country ham leave salt out of beans) Adjust seasoning.
Note, I have cilantro as an option as it does have a very strong, distict, taste that some people do not like.
