Texas Caviar
Yield
10 servingsPrep
10 minCook
3 hrsReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
black beans
dried |
|
| 1 | each |
ham hock
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
|
|
| 2 | each |
green bell peppers
|
|
| 3 | each |
tomatoes
peeled, seeded and chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
black beans
dried |
|
| 1 | each |
ham hock
|
*
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
|
|
| 2 | each |
green bell peppers
|
|
| 3 | each |
tomatoes
peeled, seeded and chopped |
|
Directions
Place the beans in a pot and fill it with water 4 inches above the beans.
Add the ham hock, cover and place over high heat.
Bring to a boil, reduce heat to low and simmer for 3 hours.
Add water as necessary during the cooking so that the beans are always barely covered.
Remove cover during the last hour and let the liquid thicken a bit.
Add salt and pepper at the end.
Meanwhile, heat the oil in a skillet, add the onion and peppers and cook until soft, about 7 minutes.
Add the tomatoes and cook another minute.
When it's time to serve the beans, mix the onion, pepper and tomatoes to the beans.
