Black Beans
- 1 pound black beans
- 1 smoked ham hock
- 2 bay leaves
- Place the beans and ham hock in a medium saucepan and pour in enough water to cover them by 2 inches.
- Toss in the bay leaves and bring the water to a boil, then adjust the heat so the water is boiling gently.
- Cook the beans, skimming off any foam that rises to the top, until tender, about 2 hours.
- Keep an eye on the beans; they should always be covered by liquid.
- When the liquid meets the level of the beans, add 1/2 inch or so of cold water.
- Toward the end of cooking, ease up on the liquid you add.
- The goal is to have the beans barely covered with liquid by the time they are tender.
black beans, hock, bay leaves
Taken from www.cookstr.com/recipes/black-beans (may not work)