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Categories:
black beans pork chop Vidalia onions garlic olive oil bay leaves ham hock ground black pepper salt brown rice
Viewed: 114 - Published at: 5 years agoIngredients
- 1 lb black beans
- 1 lb thick pork chop
- 2 vidalia onions, medium to large
- 8 large garlic cloves
- 2 tablespoons olive oil
- 4 bay leaves
- 1 large ham hock
- 1 tablespoon ground black pepper
- 1 teaspoon salt
- 12 ounces brown rice
Method
- Put the beans in a large pot and cover with water.
- Let it sit overnight (at least 8 hours).
- Drain the beans and put them into a large crock pot.
- Cut each onion into large slices and add to the crock pot.
- Cut the pork chops into 1/4" to 1/2" in cubes and put into the crock pot.
- Add the salt and the pepper to the crock pot.
- Sweat the garlic with the olive oil in a frying pan over medium heat for 10 minutes.
- Keep stirring to keep the garlic from turning brown.
- If it does turn brown then start over, it will be worth the effort.
- Add the bay leaves to the frying pan and cook for 1 more minute.
- Scrape all of the pan contents into the crock pot and mix the contents of the crock pot thoroughly.
- Put the ham hock into the center of the pot, cover, and cook on high for 5 to 6 hours or until the beans get soft.
- Remove about 1/4 of the beans and puree them in a blender.
- Strain the rest of the beans and mix in a bowl with the pureed beans.
- Remove the meat from the ham hock and shred it up into the bowl of beans.
- Serve over brown rice.
- Note: The final dish will have a purplish tint to it and it doesn't look very appetizing.
- Don't let that fool you, it is an excellent dish.
