Frijoles Negros (Cuban Black Beans

• Meat

  • 2 Ham hocks, smoked

• Produce

  • 2 Bay leaves
  • 1/4 cup Cilantro, fresh
  • 1 tsp Oregano, dried

• Canned Goods

  • 4 cups Chicken stock, low sodium

• Condiments

  • 1/4 cup Sofrito

• Baking & Spices

  • 1 Salt and pepper
  • 1 packet Sazon seasoning

• Oils & Vinegars

  • 1 tbsp Vinegar

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

• Liquids

  • 4 cups Water

• Other

  • 1 pound dried black beans, rinsed and picked clean

Found on delishdlites.com

Description

Ingredients

• 1 pound dried black beans, rinsed and picked clean
• 4 cups of water
• ¼ cup sofrito
• 2 smoked ham hocks
• 1½ teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 packet sazon seasoning
• 2 bay leaves
• 4 cups low sodium chicken stock
• 1 tablespoon vinegar
• ¼ cup fresh cilantro, chopped
• salt and pepper to taste

Directions

• Pour the dry beans into a strainer, and rinse them off in cold water. Pick through them to check for small stones, sticks or deformed beans.
• Pour the rinsed beans into a large pot, and cover them with 4 cups of water.
• Bring the beans to a boil, boil them for 2 minutes, and then turn them off.
• Allow the beans to soak for 1 hour.
• Once the beans have soaked for an hour (dont drain them), turn the stove back on, to a medium heat.
• Add the sofrito, ham hocks, cumin, oregano, Sazon and bay leaves into the beans.
• Pour in the chicken stock, and stir the mixture together to combine.
• Bring the beans to a boil, then lower the heat to medium-low.
• Cover the pot and cook the beans for 2 hours, until theyre tender.
• When the beans are done, add the vinegar, cilantro, and salt and pepper, to taste.
• Pour the dry beans into a strainer, and rinse them off in cold water. Pick through them to check for small stones, sticks or deformed beans.
• Soak the beans overnight in 4 cups of water, or pre-cook them using the quick soak method.
• Drain the beans and pour them into the slow cooker insert.
• Add the sofrito, ham hocks, cumin, oregano, Sazon and bay leaves into the beans.
• Pour in the chicken stock, and stir the mixture together to combine.
• Cook the beans on low for 8 hours, until tender.
• When the beans are done, add the vinegar, cilantro, and salt and pepper, to taste.