Black Beans

Total Time:
2 hr 52 min
Prep:
30 min
Inactive:
12 min
Cook:
2 hr 10 min

Yield:
3 1/2 cups

Ingredients
  • 1 ounce smoked bacon, diced
  • 1/2 tablespoon pure olive oil
  • 1 tablespoon butter
  • 3 cloves garlic, minced
  • 2 jalapenos, stemmed, seeded, and minced
  • 1/2 medium red onion, diced
  • 1 large stalk celery, diced
  • 1 carrot, peeled and diced
  • 1/2 tablespoon toasted and freshly ground cumin
  • 1/2 tablespoon toasted and freshly ground black pepper, plus more to taste
  • 1 bay leaf, broken in half
  • 1/4 cup Spanish Sherry vinegar
  • 1 cup dried black beans, rinsed, soaked overnight, and drained
  • 2 ham hocks
  • 5 cups chicken stock
  • Kosher salt
Directions
  • In a medium saucepot over medium heat, cook the bacon in the olive oil until the meat is nearly done.

  • Add the butter. When it foams, add the garlic and jalapenos. Stir and allow them to flavor the fats; but only for about 30 seconds. Quickly add in the onion, celery, and carrot, and turn the heat to medium-high. Stir to coat. Cook, stirring only occasionally, about 10 minutes. When the vegetables are nicely caramelized, add the cumin, black pepper, and bay leaf.

  • Add the vinegar, then the drained beans, ham hocks, and chicken stock and bring to a boil. Skim off any impurities that float to the surface. Reduce the heat to medium-low and cook the beans, uncovered, until they are soft, 1 1/2 to 2 hours. Add more stock or water as necessary. Season with salt and pepper and serve.


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