Flavorful black beans several hours (mostly in cooking time) but it is so worth it!

Ingredients

• 1 lb. dried black beans
• 4 cups water
• 2 Tbsp. oil
• 3 cloves garlic, crushed
• 1 medium onion, peeled and chopped
• ½ lb. salt pork, chopped
• 4 cups chicken stock
• 1 lb. smoked ham hocks
• 2 tsp paprika
• 3 tsp cumin
• 2 bay leaves
• ½ tsp chili powder
• 1 Tbsp apple cider vinegar
• salt & pepper to taste (we combine black and white pepper)

This can be used as a main course or as a side dish. In a large bowl soak beans overnight, or at least 6-8 hours. Reserve liquid.

In a large stockpot, bring oil to a med-high temperature. Add onions, garlic and salt pork. Cook until pork fat is dissolved.

Reserving the water, drain the beans and add to the pot. Pour in the chicken broth, and add all other ingredients except the salt, pepper and vinegar. Add enough of the reserved water to cover the beans.

Cover and simmer for about 2 hours. The beans should be just tender.

Take out the ham hocks and remove the meat from the bones. Return the meat to the pot.

Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.

For the rice:

• 3 cups chicken stock
• 2 ½ cups uncooked rice

Wash the rice. In a rice cooker or medium pot, soak the rice in chicken stock for 1 hour prior to cooking. Begin cooking the rice just before you add back in the ham and vinegar to the beans.

Serves 6.

If you have some extra ham laying around, go ahead and add it. I often use a ham bone from a spiral ham, and make sure that we don’t cut all of that yummy-ness off until after it has cooked with the beans for a bit.

If you have the time, make this a couple of days in advance. Letting it sit in the fridge for 2-3 days gives the flavors time to really combine together. Just warm it on the stove and serve.