Cuban Black Beans

A staple common to Cuban cooking is black beans. You will find that although they may seem common, they can be used in a variety of different dishes.

1 pound dried black beans

4 cups of water

3 cloves of garlic, peeled and crushed

1 medium onion, peeled and chopped

¼ pound salt pork, chopped

1 pound smoked ham hocks, cut in 1 inch pieces

2 teaspoons paprika

3 teaspoons ground cumin

2 bay leaves

4 cups chicken stock

½ teaspoon chili powder

1 tablespoon vinegar

salt and pepper to taste

Place black beans and water in large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour.

Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit or water. Cover and simmer until the beans are tender, about 2 hours. Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.