The spices and jalapeño pepper give these beans a zesty kick. You can control the level of spiciness by removing all of the membrane and seeds in the jalapeño pepper, or adding in some for more spice. For a vegan main dish, add quinoa or rice.
1large jalapeno, chopped with membranes and seeds removed
1tablespoondried oregano(Mexican oregano is recommended)
1teaspoonground cumin
132 ounces containervegetable or chicken stock, low sodium
1-2smoked ham hock (optional)
1teaspooncider vinegar
Instructions
Rinse and soak black beans overnight, or use quick soak method (using instructions on bag of beans).
In a large pot or dutch oven, heat olive oil over medium-high heat, then add onion and cook until translucent. Stir in garlic and spices and sauté for 1 minute.
Stir in stock, 3 cups or water, beans, and ham hock. Bring to a boil, then reduce heat and simmer covered for 1 hour. Stir in vinegar, then simmer uncovered for 45-60 minutes until beans are tender and the liquid has thickened. Remove ham hock and use a fork or knife to remove the meat from the bone.