Cuban Style Black Beans
Photo: Heather Bilyeu
Submitted by Mayra Diaz-Ballard - West Kentucky RECC consumer-member
Ingredients
- 1 lb. dried black beans
- 1 ham hock
- 2 Tbsp olive oil
- 1 medium ripe tomato, diced
- 1 bay leaf 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 2 garlic cloves, minced
- 1 tsp oregano
- ½ tsp cumin
- 2 Tbsp red wine vinegar
- 1 Tbsp salt
- ½ tsp hot sauce
- 2 Tbsp dry sherry
Directions
Place dried beans in a large bowl and fill with enough water to cover beans by 2 inches. Soak overnight. The next day, drain beans and combine all ingredients in a large pot. Bring to a boil, then reduce to medium-low and cook about two hours. You can also use a slow cooker on low for 8-10 hours. Either way, be sure to test the beans for tenderness before serving. Serve beans as a soup or spoon over white rice with chopped white onions as garnish. Serves 8.
