| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Grains | Mexican | Mexican, Vegetables, Pork, Healthwise | 12 | Servings |
INGREDIENTS
| 2 | lb | Black beans; * see note |
| 12 | c | Water |
| 2 | Garlic cloves; chopped | |
| 1 | Onion; chopped | |
| 1 1/2 | ts | Cumin seed |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 1/2 | lb | Ham hocks; ** see note |
INSTRUCTIONS
This dish takes about 10 hours to prepare, so plan ahead. * Dried pinto beans can be used, but the recipe will lose its authenticity. ** Use about 1-2 pounds of meaty ham hocks. Pick over beans, wash thoroughly and drain. Place in very large casserole. Cover with the water; add garlic, cumin, onion, salt, pepper and ham hocks. Cover tightly and bake at 275 degrees for about 10 hours, or until beans are tender. Check and stir a few times, keeping beans from drying out. Skim off fat before serving. Season to taste. NOTES : A popular, delicious dish native to Oaxaca, Mexico. Recipe by: Jo Anne Merrill Posted to TNT Recipes Digest, Vol 01, Nr 947 by HallieByrd <[email protected]> on Jan 18, 1998
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