Smoked ham hock, black beans and black garlic
February 22, 2016
This is like a cross between Cuban beans and an American dish called Hoppin John both of which are from southern America. Ham hocks are available at most butchers and are very cheap to, giving you lots of meat and some very tasty instant stock whilst cooking the hock. Try and source a smoked hock as it will really make the difference here complimenting the sweet black garlic however feel free to use a regular one. Anyone adverse to garlic and thinks 10 cloves is too much then think again as black garlic is nothing like the raw pungent garlic you may fear, it has a sweet almost balsamic taste that would disperse of any fear you my have.
Once cooked, remove the ham and set aside. Strain the stock and keep it to use in some soup or other ham based dishes. Once the ham has cooled, pull it apart and keep all the lean meat ready for the dish throwing away the fatty parts. You can if you wish use the bone again for some bone broth if you are feeling really frugal