Dan'S Black Bean Stew

• 3 slices finely chopped bacon (2 slices if thick cut)
• 1/2 lb ham steak, cubed
• 1/2 lb andouille sausage, chopped roughly the same size as the cubed ham (you can use kielbasa or some other alternative if andouille is too spicy)
• 1 med yellow onion
• 1 1/4 cup chopped tomato
• 1 1/2 tsp cumin
• 2 bay leaves
• 2 tsp oregano
• 1 Tbsp cider vinegar
• 30 oz. by volume black beans, drained but not rinsed (2 cans, or
• about 1 cup dry and cooked ahead of time)
• 1 cup water

1. This just barely fits in a 3-qt saucepan.
2. Over low heat, render bacon fat (at least 7-10 minutes) and remove pieces. There should be 1-2 Tbsp fat left in the pan; add some vegetable oil if too dry.
3. Raise heat to a shade below medium. Saute onion in fat until translucent. Add bay leaves, stir once. Add cumin, stir once and cook 30 seconds. Add tomatoes and oregano, bring to bubble and simmer 1 minute. Stir in meat (don't forget the rendered bacon pieces!), vinegar, beans, and water, and simmer covered for at least 45 min. Uncover and finish simmering to adjust consistency (add a bit of water if too dry).
4. Serve hot over rice.

bacon, ham steak, andouille sausage, yellow onion, tomato, cumin, bay leaves, oregano, vinegar, black beans, time, water

Taken from www.epicurious.com/recipes/member/views/dans-black-bean-stew-50029774 (may not work)