Recipe - Frijoles Negros A La Oaxaca (Black Beans)

2 pound Black beans; * see note
12 cup Water
2 Garlic cloves; chopped
1 Onion; chopped
1 One half teaspoon Cumin seed
1 teaspoon Salt
One fourth teaspoon Black pepper
1 One half pound Ham hocks; ** see note

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 12 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.

NOTES : A popular, delicious dish native to Oaxaca, Mexico.

Recipe by: Jo Anne Merrill

Posted to TNT Recipes Digest, Vol 01, Nr 947 by HallieByrd
HallieByrd@aol.com on Jan 18, 1998