Basic Black Beans
serves 2-4
Simply cooked black beans are delicious wrapped in a tortilla, stirred into soups and vegetable dishes, and even by themselves as a side -- try them with a dollop of sour cream, a squeeze of lime, broiled with Monterey Jack cheese or sprinkled with fresh cilantro.
2 cups dry black beans
1 ham hock
1/2 onion, roughly chopped
2 cloves garlic, peeled and crushed
4 sprigs fresh marjoram or oregano
1 bay leaf
1/4 teaspoon kosher salt
prep: 20 minutes
total: 1 hour 30 minutes
large, oven-safe saucepan with cover
colander
1. Rinse and pick through the beans. Put them in the saucepan, cover them with water and bring them to a boil. Boil 2 minutes, then pour off all the water. Rinse the beans in a colander with cold water.
2. Preheat the oven to 300F and put the rack in the middle position. In the same saucepan, cover the beans with three times as much water as beans. Bring them to a boil, then reduce to a low simmer.
3. Add the ham hock, onion, garlic, marjoram, bay leaf and salt. Cover the pot and put it in the oven to cook until the beans are just tender, 60-90 minutes.
2. Preheat the oven to 300F and put the rack in the middle position. In the same saucepan, cover the beans with three times as much water as beans. Bring them to a boil, then reduce to a low simmer.
3. Add the ham hock, onion, garlic, marjoram, bay leaf and salt. Cover the pot and put it in the oven to cook until the beans are just tender, 60-90 minutes.
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