Pick through beans to remove and small rocks, debris and broken beans. I place on a large platter in small batches and move picked through beans to one side.
Wash and drain cleaned beans.
I use a quick cook method to start. Place beans in a large pot and cover with cold water. Bring to a boil over medium-high heat. When it comes to a boil, turn off heat, cover and let rest one hour.
Now rinse beans and add to a large stock pot or dutch oven. I use a ceramic coated cast iron. I like the heat retention of this cooking vessel.
Cover beans with fresh warm water. Water level should be about 4 inches over beans.
Add crushed garlic. Cut green pepper in half, deseed and remove top. Add in too.
Remove skin off of onion, cut in half add this along with ham hock and tied up cilantro, bay leaf.
Lastly add in cumin.
Bring pot to a low boil on medium-high heat. Reduce to low and cover. Simmer for 11/2 hours.
Add in salt and lime after 11/2 hours. Adding salt in the beginning results in a tougher bean. Simmer another 15 minutes until beans reach a tender state.
Remove garlic, onion, pepper, lime and cilantro. Discard.
Remove hamhock and remove meat from bone. Cut into small dice and set aside.
Drain liquid from beans. You may reserve this if you wish to make black bean soup.
Add ham bits into beans if you wish.
Serve beans over rice and most Cubans will suggest finely diced fresh red onion on top!
You may freeze portions to reserve for later use. I do since this is a longer process. Just thaw and heat.
Recipe by taylor68too.
To make this a vegetarian version, omit the hamhock. You lose some flavor but it will still be good.
