- canola oil
- 1 yellow onion, finely diced
- 1 green bell pepper, finely diced
- 4 cloves garlic, minced
- kosher salt
- 1 lb. dried black beans, rinsed and drained
- 1 smoked ham hock
- 2 bay leaves
- 5 cups water
- 3 tsp this little goat went to cuba, divided
- 1/3 cup sour cream
- 1/4 cup apple cider vinegar
- cilantro leaves, diced red onion and lime wedges, for serving
- Coat a large skillet with canola oil and heat over medium heat. Add the onions, peppers, garlic and a pinch of kosher salt and sauté until soft and fragrant, about 5 minutes. Add cooked vegetables to the bowl of a 6-quart slow cooker along with the rinsed beans, ham hock, bay leaves and water. Cover and cook on low for 6-7 hours, until beans are tender and meat is falling apart.
- Meanwhile, in a large bowl whisk together 1 tsp Cuba spice and sour cream. Set aside until ready to serve.
- Remove ham hock to a cutting board and, if necessary, drain any excess liquid from your slow cooker bowl.
- Shred the ham meat away from the bone, discarding the bone and any large chunks of fat. Return the shredded meat to your slow cooker along with the remaining 2 tsp Cuba spice and apple cider vinegar. Mix, lightly mashing the beans, until well combined. Season to taste with salt.
- Top black beans with a dollop of Cuba-spiced sour cream, cilantro and diced red onion. Serve alongside fresh lime wedges!