Crockpot Chronicles...

Last night I made up a spicy black bean stew. The proportions are whimsical, because I have a tendency to just throw stuff in without really measuring. But it turned out yummy!

1 lb bag of frijoles negros (black beans), soaked and drained.
1/2 large onion chopped
3 Serrano chiles, seeded and chopped
minced garlic
hunk of slab bacon
1 pkg smoked pork neckbones
lime juice
mystery green herb (probably thyme)
marjoram
ancho chile powder
crushed red pepper
chicken broth

Soak beans in cold water overnight. Drain, rinse, add fresh cold water to cover by two inches. Bring to a boil, lower heat and simmer for 1 hour, until tender. Drain, rinse and throw into crockpot.

Cut off a hunk of slab bacon. Parboil in cold water for a few (5 maybe?) minutes. This really cuts down on salt and fat. Pat bacon dry and slice into chunks. Saute on med-high heat until brown. Add onion, minced garlic (I think I used 7 or 8 cloves) & chiles, and saute until softened. Add lime juice, [thyme], black pepper, marjoram & ancho chile powder, & crushed red pepper. Dump into crock pot. Nestle smoked pork neckbones into beans. Add chicken broth, somewhere between 2 & 4 cups.

Cook on LOW for 5-6 hours. Take off lid, stir and cook for an additional hour to evaporate some liquid. Adjust spices if necessary.

I bought the neckbones on a whim because they were pretty reasonably priced. I was kind of surprised HOW much meat there was on them. Of course, there were lots of odd shaped vertabrae to fish out as well.

But the lime, chile and pork flavors meld well and are quite tasty. I might not use pork neckbones again...but maybe a smoked pork chop or two. :) Not at all bad for an experiment