Caribbean Black Bean Salad

• 1/2 pound black beans
• 2 large ham hocks
• 1 large bay leaf
• 1 teaspoon coriander seeds, cracked
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon red chili pepper flakes
• 1/4 teaspoon ground cinnamon
• 1/4 cup lime juice
• 1 tablespoon Sherry vinegar
• 1 tablespoon olive oil
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1/2 cup whole coriander leaves, rinsed and dried

1. Place the black beans in a large saucepan.
2. Add the ham hocks, bay leaf, coriander seeds, cumin seeds, chili flakes and cinnamon.
3. Add cold water to cover.
4. Simmer gently over medium heat until the beans are tender, about 45 minutes.
5. Remove the ham hocks.
6. Set aside to cool.
7. Drain the beans and rinse under cold running water until chilled.
8. Set aside.
9. Combine the lime juice and Sherry vinegar in a large glass or ceramic bowl.
10. Whisk in the olive oil.
11. Season with the salt and pepper.
12. Set aside.
13. Pull the ham off the hock, discarding the bone and fat.
14. Mince the meat and add it to the salad bowl.
15. Add the beans and coriander leaves.
16. Toss to combine.
17. Season to taste with additional salt and pepper.

black beans, ham hocks, bay leaf, coriander seeds, cumin seeds, red chili pepper, ground cinnamon, lime juice, sherry vinegar, olive oil, salt, freshly ground pepper, whole coriander leaves

Taken from cooking.nytimes.com/recipes/9734 (may not work)