Clay-Baked Black Beans
Time: About 2 hours, plus 4 hours’ soaking

1 1/3 cups dried black beans
1 tablespoon cumin seeds.
2 ounces smoked bacon, diced
½ cup finely chopped onion
½ cup finely chopped red bell pepper
3 tablespoons minced poblano chili
½ cup peeled, seeded and diced tomato
1 bay leaf
2 ½ cups chicken stock, approximately
salt and freshly ground black pepper
2 tablespoons minced cilantro leaves

1. Place beans in a bowl, add water to cover by 2 inches and soak 4 hours, or overnight.
2. Preheat oven to 300 degrees, unless you are using a clay pot that needs to be started in a cold oven. Toast cumin in a heavy 3-quart dry saucepan. Remove, and grind. Add bacon to pan. Cook until starting to brown. Add cumin, onion, pepper and chili. Cook over medium heat until softened. Add tomato, and cook until beginning to give up juices. Drain beans, and add. Add bay leaf and chicken stock. Transfer to ovenproof clay pot, cover and bake about 1 ½ hours, until beans are very tender and still a bit soupy. Add more stock if needed.
3. Taste, and season. Fold in cilantro, and serve.
Yield: 6 Servings