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1
Pick through beans to remove and small rocks, debris and broken beans.
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2
I place on a large platter in small batches and move picked through beans to one side.
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3
Wash and drain cleaned beans.
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4
I use a quick cook method to start.
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5
Place beans in a large pot and cover with cold water.
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6
Bring to a boil over medium-high heat.
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7
When it comes to a boil, turn off heat, cover and let rest one hour.
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8
Now rinse beans and add to a large stock pot or dutch oven.
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9
I use a ceramic coated cast iron.
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10
I like the heat retention of this cooking vessel.
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11
Cover beans with fresh warm water.
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12
Water level should be about 4 inches over beans.
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13
Add crushed garlic.
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14
Cut green pepper in half, deseed and remove top.
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15
Add in too.
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16
Remove skin off of onion, cut in half add this along with ham hock and tied up cilantro, bay leaf.
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17
Lastly add in cumin.
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18
Bring pot to a low boil on medium-high heat.
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19
Reduce to low and cover.
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20
Simmer for 11/2 hours.
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21
Add in salt and lime after 11/2 hours.
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22
Adding salt in the beginning results in a tougher bean.
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23
Simmer another 15 minutes until beans reach a tender state.
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24
Remove garlic, onion, pepper, lime and cilantro.
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25
Discard.
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26
Remove hamhock and remove meat from bone.
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27
Cut into small dice and set aside.
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28
Drain liquid from beans.
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29
You may reserve this if you wish to make black bean soup.
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30
Add ham bits into beans if you wish.
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31
Serve beans over rice and most Cubans will suggest finely diced fresh red onion on top!
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32
You may freeze portions to reserve for later use.
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33
I do since this is a longer process.
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34
Just thaw and heat.
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35
Recipe by taylor68too.
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36
To make this a vegetarian version, omit the hamhock.
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37
You lose some flavor but it will still be good.
