Black Beans

Date Added: Feb 24, 2011 Southwestern Side dishes
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Prep Time

24 hrs

Cook Time

2 hrs

Ready In

26 hrs



*to adjust serving size click on "serving box".


This black bean recipe is cooked with pork neck and bay leaves. Then for a nice flavor base, sofrito and chipotle peppers are added. Allow time for the dried beans to soak overnight and they take 2 hours to cook.


  • 1  Pound(s) Black Beans
  • 1
  • 1  Each Smoked ham hock or neck bone
  • 2
  • 2  Each Bay Leaves
  • 3
  • 6  Ounce(s) Weight Sofrito
  • 4
  • 4  Ounce(s) Weight Olive Oil
  • 5
  • 2  Tea Spoon(s) Chipotle pepper , chopped
  • 6


    1. Soak black beans in water overnight in a refrigerator.
    2. Transfer beans in a pot and add enough cold water to cover by 2 inches.
    3. Add pork necks and bay leaves to the beans.
    4. Bring to a boil and simmer for 2 hours until beans are tender.
    5. Add water during the cooking process to keep beans covered.
    6. When beans are tender, drain and reserve the remaining cooking liquid.
    7. In a sauce pan fry sofrito and chipotle pepper in the olive oil.
    8. Add the beans and enough of the reserved cooking liquid to achieve the proper consistency.
    9. Correct seasoning with salt and pepper.
    10. For a thicker consistency puree some of the beans with a hand blender.
    11. The reserved hock meat may be shredded and returned to the beans.
    12. Serve with white rice.


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