*Pick any foreign objects from the dry beans, place in a large container, cover at least four inches above beans with water and let sit overnight at room temperature.
- 1 pound dry black beans, soaked overnight in plenty of water (* see note above)
- 3 pounds pork bones such as pork necks
- 3 medium garlic cloves, crushed
- ½ pound onion, cut into large pieces
- 1 knob fresh ginger, about 1 ½ ounce
- 1 medium to large tomato, cored and cut into quarters
- 2 small or one large jalapeño, stemmed but seeds left in, cut up
- 1 cup dry plain long grain white rice
- Salt and pepper to taste
- ¼ teaspoon Sriracha hot sauce, optional
- Four to five hours before serving (or the day before), or made the day before, in a 6 quart pot, place pork bones, garlic, onion, ginger, tomato and jalapeño. Fill the pot with water and bring to a boil.
- Skim off foam, lower to a simmer and cook for three hours, adding more water as needed to end with one quart of stock. (We added water twice, so check each hour or so.)
- Strain and discard solids. If making day before, refrigerate and remove solidified fat and discard. If using same day, skim off and discard fat with a ladle.
- Drain and rinse beans.
- In a medium pot or large sauce pan, place stock and rinsed beans and bring to a boil. Reduce to a fast simmer and cook 30 minutes partially covered.
- Lower to a low temperature, cover tightly and cook 30 to 45 minutes more or until beans are tender. There will be a little liquid left which should be served with the beans.
- Taste and add salt, pepper and optional hot sauce to your liking.
- Plan to cook white rice according to package directions to be done when beans are done.
- Serve beans over the white rice with (optional) sriracha on top.