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

11 comments

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.

SERVES6

TIME3 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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