Black Beans with Ham Hocks and Dry Sherry

Name: Black Beans with Ham Hocks and Dry Sherry
Yield: Serves 6
Ingredients: 1 pound, black beans, picked over and rinsed; 12 cups, water; 2/3 pound, smoked ham hock; 1 , green bell pepper, stemmed, seeded, and quartered; 1 , medium onion, minced; 6 medium cloves, garlic, minced; 2 , bay leaves; 1 1/2 teaspoons, table salt or 1 tablespoon kosher salt; 2 tablespoons, olive oil; 1 , medium onion, minced; 1 , small green bell pepper, stemmed, seeded, and minced; 8 medium cloves, garlic, minced; 2 teaspoons, dried oregano; 3/4 teaspoon, table salt or 1 1/2 teaspoons kosher salt, or to taste; 1 1/2 teaspoons, ground cumin; 1 teaspoon, ground coriander; 1 tablespoon, dry sherry; , Ground black pepper

Main Courses
Vegetables
Pork
Beans

Appears in Cook's Illustrated January/February 1998

For the most full-flavored beans, don't presoak, cook in liquid flavored with a ham hock, then add a sofrito and the bright taste of acids.

SERVES 6

TIME 3 hours

Black Beans with Ham Hocks and Dry Sherry

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