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Categories:
black beans chicken stock olive oil yellow onion tomato green bell pepper cilantro balsamic vinegar sugar soy sauce oregano lemon-pepper seasoning clove garlic ham salt sour cream
Viewed: 46 - Published at: 7 years agoIngredients
- 1 pound dried black beans, washed and picked over
- 6 cups chicken stock, approximately
- 4 tablespoons olive oil
- 1 cup minced yellow onion
- 1 plum tomato, chopped
- 1/2 cup minced green bell pepper
- 1/4 cup chopped cilantro
- 1 tablespoon balsamic vinegar
- 1 tablespoon sugar
- 2 teaspoons low-sodium soy sauce
- 1 1/2 teaspoons dried oregano
- 18 teaspoon lemon-pepper seasoning
- 1 clove garlic, minced
- 1/4 pound baked ham, cut into 1/2-inch pieces
- Salt to taste
- Sour cream and cilantro sprigs, for garnish
Method
- Soak the beans overnight in cold water.
- Drain.
- Place the beans in a large, heavy pot, cover with water and simmer for four hours, adding some stock to cover the beans as the liquid is reduced.
- Meanwhile, heat the oil in a skillet over medium-high heat.
- Saute the onion until golden, then add the remaining ingredients except the ham, salt and garnishes.
- Simmer for three minutes, stirring.
- Stir the ham and the contents of the skillet into the beans.
- Simmer, covered, for two hours, stirring and adding more stock to cover the beans as necessary.
- Season with salt and serve with sour cream and sprigs of cilantro
