Recipe courtesy of Norman Van Aken
Black Beans
- Yield: 3 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 257
- Total Fat
- 11
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 3
- Sugar
- 3
- Protein
- 23
- Cholesterol
- 53
- Sodium
- 784
- Total: 2 hr 52 min
- Prep: 30 min
- Inactive: 12 min
- Cook: 2 hr 10 min
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.