Black Beans with Ham Hocks and Dry Sherry

Published January 1, 1998.

Why this recipe works:

For the most full-flavored black beans recipe, we skipped the presoaking and cooked the beans in plenty of water for even cooking. Adding salt right at the start of cooking, which is said to toughen the skins and increase cooking time overall, was actually a good idea—the only way we found to… read more

For the most full-flavored black beans recipe, we skipped the presoaking and cooked the beans in plenty of water for even cooking. Adding salt right at the start of cooking, which is said to toughen the skins and increase cooking time overall, was actually a good idea—the only way we found to season the beans properly. To build flavor in our black beans recipe, we discovered there is nothing like a sofrito, a mixture of diced onions, green bell pepper, garlic, and oregano sautéed in olive oil and spiced with cumin. Meat cooked along with the beans—in the form of ham hocks—proved itself necessary to a rich, deep flavor as well.

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Serves 6

Serve with Fluffy White Rice. Garnish the dish with a spoonful of sour cream, minced red onion, and a dash or two of hot red pepper sauce.

Ingredients

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