Smoky Black Beans

That is a mountain of beans

Our love of red beans and rice inspired this recipe. We love cooking beans down and down and down until they become super creamy and rich. This generally takes about three hours and involves a good overnight soak. Serve these with white rice or as a side with tacos.

Smoky Black Beans

• 2 1/2 cups dried black beans
• 2-3 tbsp pork fat
• 1 medium onion, diced
• 2 ribs celery, diced
• 1 smoked ham hocks
• roughly 3 cups chicken stock
• salt/pepper to taste
• hot sauce
• pinch cumin
• 2 bay leaves

Wash and soak beans overnight. In a 6- to 8-quart stockpan, heat fat. Once melted and hot, throw in onions and let cook until tender stirring often, about 5-7 minutes. Throw in celery and cook until tender and water is released. Add salt and pepper to taste. Put ham hock and beans in pot and stir to mix.  Add bay leaves, chicken stock and then enough water to cover the beans, with about two inches to spare. Bring to a boil. Reduce heat, cover and let simmer for about two to three hours. Beans should be tender and the mix pretty creamy and the ham hock should be falling off the bone. Remove bay leaves. Remove ham hock from the beans and run under cool water. Chop up the meat and throw back in the pan. Add cumin and hot sauce to taste. Garnish with chopped parsley or cilantro or green onions. Serve with extra hot sauce.