clevermanka (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
clevermanka) wrote2022-12-20 09:45 am
clevermanka) wrote2022-12-20 09:45 am
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Black Beans Recipe
Made a batch of black beans today and actually measured out the seasonings for naye or anyone else who might like to try my recipe someday.
2 c dried black beans, soaked overnight*
1-2 onions, diced
2 stalks celery, diced or 1 green pepper, seeded and diced
1-2 jalapeños, seeded and minced
1 ham hock or shank**
2-3 bay leaves
3 t dried thyme
2 t cumin
3-6 garlic cloves, minced (I prefer a little less garlic in these)
2-3 t salt (I like more salt)
1T lime juice
*I cook my beans in the soak water but you do you
**hocks have more bone and fat, shanks have more meat, each have their advantages if anyone's curious I can talk about them in a comment
Pour at least 2 T oil in your soup pot (we don't eat low fat in this house) and when hot add onions and celery. When both are soft, add ham shank/hock and pour bean soak water over. Let simmer about ten minutes, then add all remaining ingredients except the lime juice. Bring to a boil and let simmer until beans are desired softness. Check every 20-30 minutes and add water if needed. I like beans to have a bit of tooth unless I'm pureeing them for a soup. Remove the ham hock/shank to cool, add lime juice to beans. When ham is cool, shred meat and add to beans, stir everything up well.
My favorite way to eat them is on a corn tortilla, fried in a teeny bit of oil on a hot skillet. Add a sprinkle of green onion and probably more cilantro than most people would prefer and *chef's kiss*
naye or anyone else who might like to try my recipe someday.2 c dried black beans, soaked overnight*
1-2 onions, diced
2 stalks celery, diced or 1 green pepper, seeded and diced
1-2 jalapeños, seeded and minced
1 ham hock or shank**
2-3 bay leaves
3 t dried thyme
2 t cumin
3-6 garlic cloves, minced (I prefer a little less garlic in these)
2-3 t salt (I like more salt)
1T lime juice
*I cook my beans in the soak water but you do you
**hocks have more bone and fat, shanks have more meat, each have their advantages if anyone's curious I can talk about them in a comment
Pour at least 2 T oil in your soup pot (we don't eat low fat in this house) and when hot add onions and celery. When both are soft, add ham shank/hock and pour bean soak water over. Let simmer about ten minutes, then add all remaining ingredients except the lime juice. Bring to a boil and let simmer until beans are desired softness. Check every 20-30 minutes and add water if needed. I like beans to have a bit of tooth unless I'm pureeing them for a soup. Remove the ham hock/shank to cool, add lime juice to beans. When ham is cool, shred meat and add to beans, stir everything up well.
My favorite way to eat them is on a corn tortilla, fried in a teeny bit of oil on a hot skillet. Add a sprinkle of green onion and probably more cilantro than most people would prefer and *chef's kiss*
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Wouldn't it be great if we could email food to our friends?
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