yield: 6-8 side servings
time: 7 hours, 10 minutes
active time: 10 minutes
1 yellow onion, finely diced
1 green bell pepper, finely diced
4 cloves garlic, minced
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!