Why You’ll Love these Cuban Black Beans with Ham Hock
The magic of Cuban black beans with ham hock lies in how this humble dish transforms simple ingredients into something that’ll make your kitchen smell like heaven and your taste buds do a little happy dance.
I’m talking about smoky, tender beans swimming in rich, savory broth that’ll have you scraping every last bit from your bowl.
What Ingredients are in Cuban Black Beans with Ham Hock?
Getting this Cuban black beans recipe right starts with gathering the perfect mix of ingredients that’ll create those deep, smoky flavors we’re all craving. Most of these items are probably sitting in your pantry right now, which makes this dish even more appealing when you’re staring into the fridge wondering what magic you can conjure up for dinner.
- 2 tablespoons olive oil
- 2 medium onions, minced
- 8 garlic cloves, minced
- 1 lb black beans, rinsed
- 12 cups water
- 1 large smoked ham hock, rinsed
- 2 bay leaves
- 1 cup chopped parsley (or cilantro)
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons ground cumin
- Ground black pepper
- 1 lb leftover smoked ham or smoked pork, diced
- 6 cups cooked white rice
Now, let’s talk about a few things that might save you from any kitchen disasters. That ham hock is doing the heavy lifting here, so don’t skimp on quality – you want something that’s been properly smoked because that’s where all the flavor magic happens. The recipe mentions you can swap in any pork or ham bone, which is perfect if you’ve got something different on hand.
Also, notice how there’s a note about cilantro having a strong taste that some people absolutely can’t stand – you know who you are, and parsley will work just fine for your taste buds. If you’re using country ham instead of regular leftover ham, skip the salt since country ham is already salty enough to make your eyes water.
How to Make these Cuban Black Beans with Ham Hock
Making these Cuban black beans is like having a slow conversation with your kitchen – it takes time, but every step builds on the last to create something really special. Start by heating 2 tablespoons of olive oil in your heaviest pot or Dutch oven over medium heat, then add those 2 minced onions and let them sauté until they’re soft and see-through. This is where patience pays off because rushing this step means missing out on that sweet, caramelized base that makes everything else sing.
Once your onions look good, toss in 8 minced garlic cloves and keep stirring until they smell amazing and turn lightly golden – don’t let them burn or you’ll be starting over, and nobody wants that kind of drama in their kitchen.
Now comes the fun part where everything goes into the pot like you’re building a flavor fortress. Add 12 cups of water, 1 pound of rinsed black beans, that beautiful smoked ham hock (also rinsed), 2 bay leaves, 1 cup of chopped parsley, 1 1/2 teaspoons each of salt and ground cumin, plus some black pepper to taste. Bring this whole party to a boil over medium-high heat, and here’s where you get to play cleanup crew – skim off any foam that rises to the surface because nobody wants cloudy, murky beans. Drop the heat to low, cover the pot partway (leaving it slightly cracked), and let everything simmer for about two hours, or until you can easily mash a few beans with a fork. Keep an eye on the liquid level because if it drops below the beans, you’ll need to add more water, unless you’re going for black bean jerky, which I’m pretty sure isn’t a thing.
When your beans are tender and the ham hock has done its job, fish out that hock and let it cool while you decide what texture you want. If your beans look more like soup than you’d like, you can keep simmering with the lid off, or grab an immersion blender to partially puree some beans for thickness – just don’t go overboard and turn them into baby food. Once the hock is cool enough to handle without burning your fingers, pull off all the good meat, ditch the bone and skin, and chop it into bite-sized pieces. Stir in 1 pound of diced leftover smoked ham or pork if you’re using it, taste everything, and adjust your seasonings because this is your moment to make it perfect. A cast iron Dutch oven is perfect for this recipe because it distributes heat evenly and retains temperature throughout the long cooking process. Serve these beauties over 6 cups of cooked white rice with some of that ham hock meat on top, and maybe sprinkle on more parsley if you’re feeling fancy.
Cuban Black Beans with Ham Hock Substitutions and Variations
While ham hock gives these Cuban black beans their signature smoky depth, you don’t need to panic if your grocery store’s meat counter looks like it was hit by a ham hock shortage.
I’ll swap in smoked turkey wings, bacon, or even a meaty ham bone. Each brings its own smoky personality to the party.
What to Serve with Cuban Black Beans with Ham Hock
Because Cuban black beans with ham hock pack such a hearty punch, I like to balance them with sides that won’t compete for attention but will complement that smoky, earthy richness. White rice is the classic choice, soaking up all those incredible flavors.
I also reach for simple plantains, avocado slices, or crusty bread for texture contrast.
Final Thoughts
This Cuban black beans with ham hock recipe isn’t just another bean dish—it’s comfort food that transforms humble ingredients into something magical. I promise you’ll find yourself making this repeatedly, especially when you need something hearty that fills both belly and soul.
Trust me, your kitchen will smell absolutely incredible while it simmers away.
