Cuban-Style Black Beans

By JAmero4702

Ingredients

• 6 6 6 cups water, plus extra as needed
• 1 1 1/2 pound dried black beans (2 1/2 cups), picked over and rinsed
• 1 1 oz) 1 (12 oz) smiled ham hock, rinsed
• 2 2 2 bay leaves
• 1 1 1 onion, chopped fine
• 1 1 1 green bell pepper, stemmed, seeded, and minced
• 6 6 6 cloves garlic, minced
• 2 2 2 Tbs olive oil
• 2 2 2 Tbs minced fresh oregano or 2 tsp dried
• 1 1/2 1 1/2 1/2 tsp ground cumin
• 1/2 1/2 1/2 cup minced fresh cilantro
• 1 1 1 Tbs lime juice, plus extra for seasoning
• Salt and Pepper

Details

Servings 6
Cooking time 360mins

Preparation

Step 1

1. Combine water, beans, ham hock, and bay leaves on slow cooker. Cover and cook until beans are tender, 8 to 9 hours on high.

2. Transfer ham hock to cutting board, let cool slightly, then shred into bite-sized pieces using two forks; discard fat, skin, and bones. Discard bay leaves.

3. Micro-Wave onion, bel pepper, garlic, oil, oregano, and cumin in bowl, stirring occasionally, until vegetables are tender, 8 to 10 minutes.

4. Drain beans, reserving 1 1/2 cups of cooking liquid. Add vegetable mixture, one-third of beans, and reserved cooking liquid to now-empty slow cooker and mash with potato masher until mostly smooth. Stir in remaining beans, ham, cilantro, and lime juice. Season with salt and pepper, and extra lime juice to taste. Serve.