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.
Course Main Course
Cuisine American, Mexican
Keyword Main Course
Prep Time 10minutes
Cook Time 1hour45minutes
Total Time 1hour55minutes
1lbdried pinto beans
1large onion, chopped
1large jalapeno, chopped with membranes and seeds removed
1Tbsporegano(Mexican oregano is recommended)
132 oz containervegetable or chicken stock, low sodium
1-2smoked ham hock (optional)
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.