Black Beans

Name: Black Beans
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

16 ingredients

13 steps

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

Directions

1

In a medium saucepot over medium heat, cook the bacon in the olive oil until the meat is nearly done.
2

Add the butter.
3

When it foams, add the garlic and jalapenos.
4

Stir and allow them to flavor the fats; but only for about 30 seconds.
5

Quickly add in the onion, celery, and carrot, and turn the heat to medium-high.
6

Stir to coat.
7

Cook, stirring only occasionally, about 10 minutes.
8

When the vegetables are nicely caramelized, add the cumin, black pepper, and bay leaf.
9

Add the vinegar, then the drained beans, ham hocks, and chicken stock and bring to a boil.
10

Skim off any impurities that float to the surface.
11

Reduce the heat to medium-low and cook the beans, uncovered, until they are soft, 1 1/2 to 2 hours.
12

Add more stock or water as necessary.
13

Season with salt and pepper and serve.