Frijoles negros a la oaxaca (black beans)
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Black beans -- * see note |
| 12 | cups | Water |
| 2 | Garlic cloves -- chopped | |
| 1 | Onion -- chopped | |
| 1½ | teaspoon | Cumin seed |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 1½ | pounds | Ham hocks -- ** see note |
Directions
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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