Yield: 8 servings
|1||Smoked ham hock|
|4 cups||Chicken stock|
|1 tablespoon||Olive oil|
|2 tablespoons||Garlic, minced|
|1 small||Onion peeled and diced|
|6 cups||Black beans, soaked overnight in water to cover|
|1 teaspoon||Dried thyme|
|¼ teaspoon||Hot red pepper flakes|
|2 teaspoons||Sherry vinegar|
|Fresh ground pepper|
In a 3-quart saucepan, cover the ham hock with the stock. Bring to a boil, then simmer, uncovered, for 1 hour. Add water if necessary to keep the ham hock covered. Remove from heat and reserve.
In another 3-quart saucepan, heat the olive oil over medium heat. Add the garlic and onion and saut lightly for about 5 minutes, until softened but not browned.
Drain the black beans from their soaking liquid and add them to the pot. Cover them with the ham hock liquid and add the ham hock, thyme, bay leaves, and red pepper flakes. Add more stock or water if necessary to cover the beans. Bring the beans to a boil, stirring occasionally to keep them from sticking. Lower the heat and simmer for about 1 hour 35 minutes, stirring occasionally and adding more liquid if necessary. The beans should be thoroughly cooked, stew-like with a silky consistency.
Remove the bay leaf and ham hock;l discard the bay leaf. When the ham hock is cool enough to handle, cut the meat off the bones, shred or chop it, and return it to the beans. Season the beans with sherry vinegar and black pepper and serve hot.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 134 Submitted By DIANE LAZARUS On 06-28-95