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 |
water | 2 quarts | ||
Place black beans in a large bowl. Cover with unsalted water. Soak overnight. Drain and rinse beans. |
B. | olive oil | 1/2 cup | |
bacon | 8 ounces | diced | |
yellow onion | 1 1/2 cup | diced | |
garlic | 2 tablespoons | chopped | |
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 | ||
salt | 2 teaspoons | ||
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. |