I shared on Twitter yesterday that I was eating the most fantastic black beans for a late lunch at my desk (yesterday was INSANE, y’all. Just insane). I had several “please post the recipe!” comments so here you go. Yesterday I was eating the No Other Gods black beans, made with Vidalia onion for extreme yummyness.
I can’t decide which of these recipes is my favorite, but I’m probably going to have to go with No Other Gods because it is much easier and quicker.
Heat the oil in a large saucepan over medium-high heat. Add the ham hock, onions, celery and carrots, and cook, stirring until the vegetables are soft, about 3 minutes. Add the garlic and cook, stirring for 30 seconds. Add the beans, cilantro, cumin, and enough water to cover by 1-inch and bring to a boil. Reduce the heat to medium-low, cover and simmer until the beans are very tender and beginning to break down, about 1 hour and 45 minutes, stirring occasionally and skimming any foam that rises to the surface.
Remove from the heat. Discard the ham hock. Add the lime juice, salt, and Worcestershire sauce. Add the hot sauce, to taste, transfer to a bowl and cover to keep warm until ready to serve.