I have never made black beans before, which is really funny considering how easy they are to make. I had a few people over for dinner this week and made black beans and rice and served it with my pork braised in chili sauce. Everything turned out super yummy. I also made fresh salsa and a pumpkin cheesecake which I will share the recipe to later on. Please enjoy!
Black Beans
1 Pound Bag Dried Black Beans
1 Smoked Ham Hock
1 Medium Yellow Onion, diced
1 Jalapeno Pepper, stem removed, chopped very fine, with seeds
3 Garlic Cloves, minced
3 Bay Leaves
1 Quart Chicken Stock
1 Teaspoon Salt
2 Teaspoons Cumin
3 Tablespoons Extra Virgin Olive Oil
Heat olive oil in 4 quart pan over medium heat, add onion and simmer until golden brown, about 10 minutes. Next add jalapeno pepper, garlic, and bay leaves, fry until fragrant, about 2 more minutes. Add all remaining ingredients and bring to a boil, reduce heat to a simmer and continue to cook for about 3 hours or until beans are tender, while adding water to keep liquid level ½ inch above beans at all times. Do not add any liquid the last 30 minutes and let all moisture soak into beans to create a thick consistency. Remove ham hock and serve immediately.
1 Pound Bag Dried Black Beans
1 Smoked Ham Hock
1 Medium Yellow Onion, diced
1 Jalapeno Pepper, stem removed, chopped very fine, with seeds
3 Garlic Cloves, minced
3 Bay Leaves
1 Quart Chicken Stock
1 Teaspoon Salt
2 Teaspoons Cumin
3 Tablespoons Extra Virgin Olive Oil
Heat olive oil in 4 quart pan over medium heat, add onion and simmer until golden brown, about 10 minutes. Next add jalapeno pepper, garlic, and bay leaves, fry until fragrant, about 2 more minutes. Add all remaining ingredients and bring to a boil, reduce heat to a simmer and continue to cook for about 3 hours or until beans are tender, while adding water to keep liquid level ½ inch above beans at all times. Do not add any liquid the last 30 minutes and let all moisture soak into beans to create a thick consistency. Remove ham hock and serve immediately.
Rice
4 Cups Long Grain White Rice
½ Cup Vegetable Oil
2 Tablespoons Salt
3-4 Cups Water
Combine rice, salt, and vegetable oil in a 4 quart pan over medium high heat, sauté until rice is chalky. Next add enough water to cover rice by 1 inch, about 3-4 cups. Bring mixture to a boil, reduce heat to lowest setting, cover with lid and let cook for 20 minutes without stirring or removing lid. Fluff with fork and serve.
4 Cups Long Grain White Rice
½ Cup Vegetable Oil
2 Tablespoons Salt
3-4 Cups Water
Combine rice, salt, and vegetable oil in a 4 quart pan over medium high heat, sauté until rice is chalky. Next add enough water to cover rice by 1 inch, about 3-4 cups. Bring mixture to a boil, reduce heat to lowest setting, cover with lid and let cook for 20 minutes without stirring or removing lid. Fluff with fork and serve.
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