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0.0 – 0 reviews •
| Total: |
2 hr 52 min |
| Prep: |
30 min |
| Inactive: |
12 min |
| Cook: |
2 hr 10 min |
| Yield: |
3 1/2 cups |
| Total: |
2 hr 52 min |
| Prep: |
30 min |
| Inactive: |
12 min |
| Cook: |
2 hr 10 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size |
1 of 12 servings |
| Calories |
257 |
| Total Fat |
11 g |
| Saturated Fat |
4 g |
| Carbohydrates |
16 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
23 g |
| Cholesterol |
53 mg |
| Sodium |
784 mg |
| Serving Size |
1 of 12 servings |
| Calories |
257 |
| Total Fat |
11 g |
| Saturated Fat |
4 g |
| Carbohydrates |
16 g |
| Dietary Fiber |
3 g |
| Sugar |
3 g |
| Protein |
23 g |
| Cholesterol |
53 mg |
| Sodium |
784 mg |
