THE LAST APPRENTICE
VEGETABLES
BLACK BEANS VERA CRUZANA
I developed this recipe while working as a rafting guide with Far Flung Adventures on the Rio Antiqua in Vera Cruz, Mexico during the mid-1980's.
| Black Beans |
sorted and cleaned, 1 lb. |
| Smoked Ham Shank |
1 lb. |
| Onion |
medium diced, 1 each |
| Garlic |
minced 3 tablespoons |
| Fresh Jalapeno |
stem & seeds removed, finely diced, 1 each |
| Seasoning Salt |
to taste |
| Black Pepper |
to taste |
| Ground Cumin |
2 tablespoons |
| Dark Chili Powder |
2 tablespoons |
| Fish Sauce* |
2 tablespoons |
| Bay Leaf |
2 each |
| Water |
6 cups |
| Fresh Cilantro |
minced, to taste |
Combine beans and water, bring to a boil over high heat. Remove from heat, cover and let rest 1 hour. Or, prepare the evening before by just soaking overnight in cool water.
Add additional water to cover and all remaining ingredients except salt and cilantro. Bring to a boil and reduce heat. Simmer for 1 - 2 hours, adding water if needed, until beans are tender. Remove ham shank and cut meat from bone. Return meat to beans and discard the bones.
Reheat approximately 1/2 hour before serving adding Salt and fresh chopped Cilantro to taste. Garnish with sour cream and chopped cilantro.
*Fish Sauce - It is amazing how many places carry this item. I purchased it in Sitka, Alaska, in Southern Chile and many other places on this planet. You will find it in the "Oriental" section of your supermarket. I prefer the Nuc Mam Brand.
W. Patrick Brown.Copyright © 1998 by chefpatrick.com. All rights reserved.
Revised:-26624112000