It was my turn to host the dinner club. It was December and chilly in California. I found this recipe in the Merc News (a great source of recipes) and we all loved it. Absolutely heart warming. A bit spicy and full of flavor.
|A.||black beans||1 pound||rinsed and any rocks removed|
Place black beans in a large bowl. Cover with unsalted water. Soak overnight.
Drain and rinse beans.
|B.||olive oil||1/2 cup|
|yellow onion||1 1/2 cup||diced|
Heat olive oil over medium high heat in a large soup pot until shimmering.
Add bacon, onions and garlic.
Reduce heat to low and sauté until vegetables are tender, about 5 minutes.
|C.||rehydrated beans||from above|
|chicken stock, unsalted||3 quarts|
|ham hock||1 hock||ask your butcher to cut it into thirds|
|cumin, ground||1 tablespoon|
|oregano, dried||1 teaspoon|
|cayenne pepper||1/2 teaspoon|
|bay leaf||1 leaf|
|black pepper, ground||2 teaspoons|
|cilantro||1 1/2 tablespoons||chopped|
Add beans, ham hock and only 2 quarts of the chicken stock.
Add cumin, oregano, bay leaf, salt, pepper, cayenne pepper, and cilantro.
Bring to a boil, reduce heat and simmer uncovered.
Check and stir every 20 minutes to make sure the beans are not burning; reduce heat if necessary.
As the liquid evaporates add more of the remaining chicken stock.
Continue cooking for 2 hours, or until beans are tender and liquid is reduced to about 1 1/5 quarts.
|D.||red bell pepper||1/4 cup||chopped|
|Anaheim chili||1 small||seeded and diced|
|dry sherry||1 1/4 cup|
|brown sugar||2 teaspoons|
|lemon juice||2 teaspoons|
|sour cream||8 ounces|
Remove the ham hock from the pot, pull off the meat and add it back into the pot; discard the bone. Stir in red pepper, chili, 2 tablespoons sherry, brown sugar, and lemon juice.
Simmer 30 minutes, stirring frequently.
Serve with a bit of sherry and a spoon of sour cream in each bowl.