Side Pannel
Frijoles Negros a la Oaxaca (Black Beans)
Frijoles Negros a la Oaxaca (Black Beans)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Mexican, Pork, Vegetables
Ingredients List
- 2 lb Black beans; * see note
- 12 c Water
- 2 Garlic cloves; chopped
- 1 Onion; chopped
- 1 1/2 ts Cumin seed
- 1 ts Salt
- 1/4 ts Black pepper
- 1 1/2 lb Ham hocks; ** see note
Directions
This dish takes about 10 hours to prepare, so plan ahead.
* Dried pinto beans can be used, but the recipe will lose its authenticity.
** Use about 1-2 pounds of meaty ham hocks.
Pick over beans, wash thoroughly and drain. Place in very large casserole.
Cover with the water; add garlic, cumin, onion, salt, pepper and ham hocks.
Cover tightly and bake at 275 degrees for about 10 hours, or until beans
are tender. Check and stir a few times, keeping beans from drying out. Skim
off fat before serving. Season to taste.
NOTES : A popular, delicious dish native to Oaxaca, Mexico.
* Dried pinto beans can be used, but the recipe will lose its authenticity.
** Use about 1-2 pounds of meaty ham hocks.
Pick over beans, wash thoroughly and drain. Place in very large casserole.
Cover with the water; add garlic, cumin, onion, salt, pepper and ham hocks.
Cover tightly and bake at 275 degrees for about 10 hours, or until beans
are tender. Check and stir a few times, keeping beans from drying out. Skim
off fat before serving. Season to taste.
NOTES : A popular, delicious dish native to Oaxaca, Mexico.
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