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Mexican   -   Frijoles Negros A La Oaxaca (Black Beans)   adapted from Jo Anne Merrill

  • 2 Pounds black beans -- * see note
  • 12 Cups water
  • 2 garlic cloves -- chopped
  • 1 onion -- chopped
  • 1 1/2 Teaspoons cumin seed
  • 1 Teaspoon salt
  • 1/4 Teaspoon black pepper
  • 1 1/2 Pounds ham hocks -- ** see note
Directions This dish takes about 10 hours to prepare, so plan ahead.
* Dried pinto beans can be used, but the recipe will lose its authenticity.
** Use about 1-2 pounds of meaty ham hocks.
Pick over beans, wash thoroughly and drain. Place in very large casserole. Cover with the water; add garlic, cumin, onion, salt, pepper and ham hocks. Cover tightly and bake at 275 degrees for about 10 hours, or until beans are tender. Check and stir a few times, keeping beans from drying out. Skim off fat before serving. Season to taste.
Serves 12
Time to Make 10:00

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