1 lbs Dried black beans
8 cup Water
2 tbsp Olive oil
8 each Ozs. slab bacon, rind
-discarded, cut into
-¼ cubes
1 large Onion, chopped
1 tbsp Minced garlic
1 each Ripe large tomato, coarsely
-chopped
1 tsp Ground cumin
Pn Of cayenne pepper
2 each Bay leaves
8 cup Defatted chicken broth
4 each Ozs. chorizo sausages, cut
-into ½-inch
-slices
1 each Smoked ham hock (about 12
-ozs.)
1 tbsp (packed) dark brown sugar
2 cup Cooked white rice (about
-½ c. raw)
2 cup Cooked white rice (about
-½ c. raw)
1 tbsp Fresh lime juice
1 each Pick through the beans
-discarding any stones
Directions
And rinse.
Place the beans in a bowl, cover with the water, and soak overnight.
Drain and rinse the beans.
Heat the oil in a large heavy pot over medium-low heat.
Add the bacon and cook until the fat is rendered, 3 to 4 min. add the onion, garlic, and tomato.
Cook another 10 minutes to wilt the vegetables.
Add the cumin, cayenne, and bay leaves; stir to combine.
Add the beans, broth, chorizos, ham hock and brown sugar.
Bring to a boil, reduce the heat, and simmer; partially covered, for 2 hours, stirring occasionally.
Remove the ham hock and let stand until cool enough to handle.
Shred any meat frm the bone and return the meat to the beans.
Before serving, heat the beans through and stir in the cooked rice and lime juice.
Serve in in shallow bowls.
As this dish sets, it tends to thicken so that you may have to add a bit more chicken broth before serving.
Store covered in the refrigerator for up to 2 days.