Cuban-Style Black Beans
Cuban-Style Black Beans from the See You on Sunday cookbook by Sam Sifton
Ingredients
1 Pound of dried black beans
¼ cup of extra-virgin olive oil
4 slices slab bacon, diced
1 medium spanish onion, peeled and diced
1 head of garlic, cloves peeled and diced
2 small green bell peppers, seeded and diced
1 jalapeno pepper, seeded and diced
1 tablespoon kosher salt, or to taste
½ teaspoon freshly ground black pepper
1 teaspoon dried oregano
½ teaspoon ground cumin
3 tablespoon distilled white vinegar
1 smoked ham hock
2 bay leaves
1 tablespoon dark brown sugar
Directions
Step 1
Place beans in a large bowl and cover with cold water, then allow to sit out on the countertop overnight; or if pressed for time, simmer over medium low heat, overed, until the beans are tender, about an hour. (or if really pressed for time, substitute three 15 1/2 - ounce cans of black beans, drained.)
Step 2
When you’re ready to cook the beans, put the oil in a large, heavy-bottomed pot set over medium heat and allow it to come to a shimmer. Add the beacon and cook, stirring occasionally, until the fat has begun to render out of the beacon and the meat is beginning to crisp, about 5 minutes. Add the onion, garlic, bell peppers, and jalapeno, and stir to combine. Continue cooking until the vegetables have begun to soften, 5 to 7 minutes. Add the salt, black pepper, oregano, and cumin in the pan and grow fragrant, 3 to 5 minutes.
Step 3
Add the vinegar to the pot and stir to combine, then allow to cook off until it is mostly gone. Add the ham hock, bay leaves, brown sugar, the beans and splash or two of water, and stir again.
Step 4
Lower the heat and allow the beans to cook, stirring occasionally, for an hour or so, until the beans are very soft and the meat on the ham hock is pulled away from the bone. (Add a little water to the pot if it seems to be getting dry.)
Step 5
When the beans are done, remove the ham hock and the bay leaves; discard the bay leaves and tear the meat from the hock. Chop this meat and return it to the bean pot. Stir, taste, and adjust the seasonings. (The mixture can keep, softly bubbling on the stove, for hours. Add a little water, if necessary. Stir occasionally.) Serve with rice and hot sauce.