✤12 oz dried black beans, rinsed
✤8 cups water
✤2 large smoked ham hocks
✤4 cups chicken broth
✤1½ cups (~240g) chopped onion
✤3 jalapeños, seeded & dived (~98g)
✤4 cloves garlic, minced
✤1 tbsp orange zest
✤1/4 cup dry sherry
❖In a large saucepan, combine beans & water. Bring to a boil, then reduce heat and simmer uncovered 10 min. Remove from heat, cover and let stand 1 hour. Drain and rinse.
❖In a 4-quart slow cooker, add the beans along with all remaining ingredients, mixing together. Cover and cook on low 8-10 hours or high 4-5 hours.
❖Transfer ham hocks to a cutting board. When cool enough to handle, use forks to pull ham meat from bone and into shreds. Discard bones and return ham to stew.
❖If desired, serve with rice.
