Valencia Gardens Black Beans
Kay Lambert
ingredients
- 1 lb black beans
- 1/2 gallon chicken broth
- 1 large onion
- 1 green pepper
- 1 clove garlic
- 1/4 c. olive oil
- 1 small ham hock
- 3 bay leaves
- 1 Tbsp. salt
- 1 ounce white bacon
- 1/2 c. vinegar
directions
Wash beans thoroughly removing any pebbles, place in pot, cover with water and soak overnight. (Kem uses chicken stock) Chop and saute onion, green pepper and garlic in olive oil; combine all ingredients, except the vinegar which is added a few minutes before beans are ready to serve. Cook with slow fire until beans are tender and the liquid is of thick consistency (at least 45 minutes)
notes
Kem likes to add extra saffron and paprika for additional flavoring.
Source: Valencia Garden Restaurant Tampa, Florida
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