2 cups black beans,
1 ham hock
1 tablespoon salt
Paprika to taste
1/4 cup bacon fat
1 large onion, chopped (150g)
1 clove garlic, minced
4 medium tomatoes, diced (540g)
1/4 cup fresh parsley, chopped
1/2 teaspoon oregano
Paprika to taste
2 cups black beans,
1 ham hock
1 tablespoon salt
Paprika to taste
1/4 cup bacon fat
1 large onion, chopped (150g)
1 clove garlic, minced
4 medium tomatoes, diced (540g)
1/4 cup fresh parsley, chopped
1/2 teaspoon oregano
Paprika to taste
Soak the black beans overnight in cold water
In a large pot, combine water, drained black beans, ham hock, salt, paprika, and bring to a boil
Lower heat
Simmer covered for about 1 hour or until the beans are tender
Strain and reserve the broth
When the beans are almost done, warm the bacon fat in a large pot
Add the onion and garlic and cook until golden
Add the tomatoes, parsley, 1 cup of the reserved black bean broth, oregano, and paprika
Check seasoning
Simmer with the lid on, stirring for 45 minutes
Mix the contents of this pot with the black beans
Cover and simmer for an additional 15 minutes
Remove the ham hock before serving.
