Oaxacan Baked Black Beans
|Dried black beans/Dried pinto beans||2 Pound|
|Water||12 Cup (192 tbs)|
|Garlic||2 Clove (10 gm), minced / pressed|
|Onion||1 Medium, chopped|
|Cumin seed||1 1⁄2 Teaspoon|
|Lean ham hocks||2 Pound, trimmed of excess fat|
Thoroughly wash and drain beans; discard any foreign material.
Place beans in a 5-quart baking dish.
Cover with water; add garlic, onion, cumin seed, ham hocks, 1 teaspoon salt, and pepper.
Cover and bake in a 275° oven for about 10 hours or until beans are tender and mash readily. (You can cook the beans overnight or start the day before, refrigerate overnight, and start again in the morning.)