Published by Hyperion
Most people soak their beans before cooking them—my mother always got it together to soak hers the night before—but I don’t. It takes longer to cook them, but they are still delicious. If you want to soak your beans before cooking them, go ahead.
Total Timeunder 4 hours
Make Ahead RecipeYes
One Pot MealYes
OccasionCasual Dinner Party, game day
Recipe Courseside dish
Dietary Considerationegg-free, gluten-free, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturemeaty, salty, savory
- 1 pound black beans
- 1 smoked ham hock
- 2 bay leaves
Place the beans and ham hock in a medium saucepan and pour in enough water to cover them by 2 inches. Toss in the bay leaves and bring the water to a boil, then adjust the heat so the water is boiling gently. Cook the beans, skimming off any foam that rises to the top, until tender, about 2 hours. Keep an eye on the beans; they should always be covered by liquid. When the liquid meets the level of the beans, add ½ inch or so of cold water.
Toward the end of cooking, ease up on the liquid you add. The goal is to have the beans barely covered with liquid by the time they are tender.
2005 Daisy Martinez