Black Beans

Prep Time
5 minutes
Cook Time
5 minutes
4 people


  • 1 lb Dried Black Beans
  • 4 cups Water
  • 3 Garlic Clove (Peeled and crushed)
  • 1 medium Yellow Onions
  • 1/4 lb Pork (salted)
  • 1 lb Ham Hocks (Cut into pieces)
  • 2 tsp Paprika
  • 3 tsp Ground Cumin
  • 4 cups Chicken Broth 99% Fat Free
  • 1/2 tsp Chili Powder
  • 1 Tbsp White Vinegar
  • 1 pinch Iodized Salt
  • 1 pinch Ground Black Pepper


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

2. 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 of water. Cover and simmer until the beans are tender, about 2 hours.

3. 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.


No notes available at this time.

Categories: Appetizers, Dinner, Lunch, Mexican, Snack, Side Dishes