TLC Cooking "Emeril's Cuban Beans"

Emeril's Cuban Beans

YIELD 2 quarts

INGREDIENTS

2 tablespoons	olive oil
2 cups	small diced onions
1 cup	small diced red bell peppers
2 tablespoons	seeded and finely chopped jalapenos
2 tablespoons	minced garlic
1 1/2 teaspoons	ground cumin
1 pound	dried Red or Pinto Beans, picked over,
rinsed and soaked for 8 hours
4	cloves
9 cups	chicken stock
3 tablespoons	finely chopped cilantro stems
1/2	orange unpeeled
1	ham hock
3 tablespoon	s finely chopped cilantro leaves
1 teaspoon	salt, or to taste

PREPARATION:

In a large pot over medium-high heat, add the olive oil, onions, bell peppers and jalapenos and cook until the vegetables are soft, 6 to 7 minutes. Add the garlic and cumin and cook for 1 minute. Add the beans, cloves, stock, and cilantro stems. Add the ham hock and squeeze the orange over the pot. Bring the liquid to a boil and then reduce heat to a simmer. Cook, partially covered, for 2 1/2 hours or until beans are very tender. Stir in the chopped cilantro leaves and season with 1 teaspoon of salt or to taste. Remove the orange before serving.
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This recipe appears in: Vegetable Side Dish

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.

Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.