This is one of those foods that has as many methods as there are cooks. This just happens to be mine. Jorge always said he didn’t like them, and I decided that he had experienced some bland version, so I worked and reworked my version until I arrived at this. He loved it! So there you are; no more revisions in the black beans category. : )
- 2 c black beans
- 6 c water, divided
- 1 ham hock
- 1 Tbsp GOYA® Recaito
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 Tbsp lime juice
- GOYA® Adobo, to taste
- 1½ tsp white vinegar
- 1 chorizo sausage, casing removed and sausage chopped
- 3 bay leaves
- ¼ c alcaparrado
- ¼ c orange juice
- Soak beans in 2 c water for several hours, or overnight.
- Drain and rinse.
- Place in slow cooker and cover with 4 c water.
- In a skillet ( I used the cast iron skillet I had just used to fry bacon for breakfast), cook ham hock on med heat , turning frequently, until it begins to sizzle.
- Remove and place in slow cooker.
- Put the Recaito, onion, and garlic into the skillet and cook on low for 3 minutes, stirring frequently.
- Pour into slow cooker over beans.
- Add remaining ingredients and cook on low 8-9 hours.
- Serve with white rice.
Music to Cook By . . .
Until next time, Happy Cooking! : )
“The road to success is always under construction” - Lily Tomlin