smoked ham hock or 1 ½ cups (375 mL) sliced smoked bacon
0
1
small diced celery
250
1
small diced onion
250
1
small diced green pepper
250
2
cloves garlic
0
1
spicy dry cured sausage, such as chorizo, sliced on the bias at ¼ inch (6 mm) thick, about 1 cup (250 mL)
0
0
sea salt and pepper to taste
0
2
cooked Basmati Rice
500
Method
Step 1
Soak the beans in water overnight and drain. Combine the bay leaves and spices in a small jar with a tight lid and keep in a cupboard until needed.
Step 2
In a heavy pot combine the; 1 ½ L (1500mL) of water with the beans, spices, ham hock, vegetables and garlic. Bring to a boil, reduce to a simmer and cook for 50 minutes.
Step 3
Remove the ham hock from the pot; separate the meat, discarding the bone, skin and cartilage. Dice the meat and add it back into the pot with the chorizo sausage and simmer stirring often until the beans are very tender, about 20 minutes longer. You may need to add a little more liquid to prevent the beans from burning.
Step 4
Let cool slightly, adjust the seasoning to taste and serve over steamed Basmati rice.
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