Saturday, August 19, 2006
Smoky black bean stew
1 pound dry black beans6 cups beef broth
1 large onion, chopped
2 jalapeno peppers, seeded and chopped
1 clove garlic, crushed
1 tsp ground cumin
1 tsp ground oregano
1 tsp ground thyme
1/8 tsp ground cloves
2 smoked hamhocks
1/3 cup sour cream (optional)
cilantro (optional)
hot sauce
Combine all ingredients but the sour cream and cilantro in crockpot. Cover and cook on low heat for 9-10 hours, or until beans are tender.
Remove ham hocks and let cool. Remove fat, skin and bones; shred remaining meat.
Return meat to pot, stir, and serve with sour cream and hot sauce.
Note: If you want to cut down on the fat from the hamhocks, split them and cut off the larger hunks of fat before placing in crockpot or prepare in advance and let cool in refrigerator. Before reheating, peel off congealed fat.
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