Black Beans

Name: Black Beans
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT2H10M0.000S
Total time: P0Y0M0DT2H52M0.000S
Yield: 3 1/2 cups
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

Recipe courtesy of Norman Van Aken

Watch how to make this recipe.

Black Beans

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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

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.

Black Beans

Black Beans

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