Black Beans with Ham Hocks and Dry Sherry

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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

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 overa...

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