Ingredients
- 1 pound dried black beans, preferably turtle beans
- 6 cups cold water
- 2 small ham hocks, about 1 1/4 pounds
- ½ cup olive oil
- 3 ½ cups finely chopped yellow onions
- 1 ½ cups chopped green peppers
- 2 tablespoons finely minced garlic
- 2 bay leaves
- ¼ teaspoon dried, hot red-pepper flakes
- 3 tablespoons red-wine vinegar
- Salt to taste, if desired
- Freshly ground black pepper to taste
- ¼ teaspoon cayenne pepper
- ¼ teaspoon Tabasco sauce
- 3 tablespoons dark rum
- Cooked rice (see recipe)
- Onions for black beans (see recipe)
Eight servings
Preparation
- Pick over the beans carefully to remove any foreign particles. Rinse well in several changes of cold water.
- Put the beans in a bowl with the six cups of cold water. Cover and let stand overnight.
- Drain the beans, reserving the water in which they soaked. Measure the water and add enough additional water to make eight cups.
- Place the beans, water and ham hocks in a small kettle or large saucepan and bring to the boil. Cook slowly, uncovered, skimming the surface as necessary to remove any foam. The beans should cook until tender, four to six hours.
- Meanwhile, heat the oil in a skillet and add the onions and green peppers. Cook, stirring, until the mixture is wilted. Add the garlic and cook briefly, stirring. After the beans have cooked about two hours, add the mixture to the beans. Add the bay leaves, pepper flakes, vinegar, salt and pepper.
- When the beans are almost tender, uncover and continue cooking 30 minutes.
- Remove the ham hocks. When they are cool enough to handle, remove and discard the skin, fat, bones and gristle. Shred the meat and return it to the beans. Remove the bay leaves. Add the cayenne pepper and Tabasco.
- This dish improves if cooked one day in advance. When ready to serve, heat the bean mixture thoroughly. Just before serving, stir in the rum. Serve with rice on the side or spoon a portion of the bean mixture over individual servings of rice. Add the onions according to taste.
Dining and Cooking