Frijoles negros a la oaxaca (black beans)

Yield: 12 servings

Measure Ingredient
2 pounds Black beans -- * see note
12 cups Water
2 \N Garlic cloves -- chopped
1 \N Onion -- chopped
1½ teaspoon Cumin seed
1 teaspoon Salt
¼ teaspoon Black pepper
1½ pounds Ham hocks -- ** see note

This dish takes about 10 hours to prepare, so plan ahead.

* Dried pinto beans can be used, but the recipe will lose its authenticity. ** Use about 1-2 pounds of meaty ham hocks.

Pick over beans, wash thoroughly and drain. Place in very large casserole. Cover with the water; add garlic, cumin, onion, salt, pepper and ham hocks. Cover tightly and bake at 275 degrees for about 10 hours, or until beans are tender. Check and stir a few times, keeping beans from drying out. Skim off fat before serving. Season to taste.

Recipe By : Jo Anne Merrill

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