Recipe information
Yield
serves 8 to 10
Ingredients
1
pound dried black beans, rinsed and picked over
2
1/2 quarts (10 cups) water
1
cup diced cooked ham (not sugar-cured)
1
large yellow onion, chopped
1
stalk celery, sliced
2
bay leaves
1
tablespoon Worcestershire sauce
1
teaspoon salt
1
/2 teaspoon ground black pepper
Diced onions and tomatoes, to garnish (optional)
Homemade salsa (page 324), to garnish (optional)
Need to make a substitution?
Preparation
Combine the beans, water, ham, onion, celery, and bay leaves in a Dutch oven. Bring to a very low boil over medium heat and cook for 1 hour, adjusting the heat as needed to maintain a simmer. Remove and discard the bay leaves. Add the Worcestershire sauce, salt, pepper, and more water if needed. Cover and maintain a simmer until the beans are slightly tender, 15 to 30 minutes. Serve with a sprinkling of diced onions and tomatoes, if desired, or with homemade salsa.