Sous Vide Cuban Black Beans

Name: Sous Vide Cuban Black Beans
Yield: Serves 6
Ingredients: 1 pound (2½ cups), dried black beans, picked over and rinsed; 1 , smoked ham hock (12 ounces), rinsed; , Salt and pepper; 2 , bay leaves; 1/4 teaspoon, baking soda; 2 tablespoons, extra-virgin olive oil; 1 , onion, chopped fine; 1 , green bell pepper, stemmed, seeded, and chopped fine; 6 , garlic cloves, minced; 2 tablespoons, minced fresh oregano or 2 teaspoons dried; 1 1/2 teaspoons, ground cumin; 1/2 cup, minced fresh cilantro; 1 tablespoon, lime juice, plus extra for seasoning

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Side Dishes

Beans

Sous vide cooking provides a foolproof method for creamy, evenly cooked beans with virtually no messy bean blowouts.

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

SERVES6

TIMESous vide: 20 to 24 hours; active cooking time: 35 minutes

Sous Vide Temperature194°F/90°C

A cookbook recipe exclusively for All-Access members from Sous Vide for Everybody

WHY THIS RECIPE WORKS

For our take on Cuban black beans, we cooked the beans for an extended period of time in a solution of baking soda, salt, and water. This moderately alkaline environment sped up the deterioration of each bean's pectin-rich exterior, leading...

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