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About the Recipe
2 cups black beans, canned (or soak dried beans for 4 hours and drain)
¼ cup olive oil
4 medium onions, coarsely chopped
1 tablespoon garlic, minced
2 carrots, coarsely chopped with leaves
1 tablespoon cumin
2 pieces bay leaves
2 tablespoons parsley, chopped
1 pound ham bone or smoked pork butt
1 teaspoon salt (to taste)
1 teaspoon pepper (to taste)
16 cups water (I gallon) water
Sour cream (optional)
Cook pork in water with bone in water.
When done, remove the bone and cut up the meat.
Add all ingredients back into stock and cook on low for about three hours if using dried beans, or until hot when using canned beans.
Remove bay leaves before serving.
Serve with a dollop of sour cream (optional) and Mom’s Cornbread.
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