loosely packed fresh coriander or cilantro leaves,chopped
Dissolve the salt completely in a large bowl with water and soak the beans for about 8 to 12 hours. Rinse with water and drain to remove excess liquid. Set aside.
In large heavy bottomed stockpot or Dutch oven, apply medium-high heat and add the bacon. Cook until crisp and browned, while stirring regularly, add the ham, jalapeno, onion and garlic, and cook until lightly golden and aromatic.
Stir in the tomatoes, cook until tender and the liquid has reduced while scraping the bottom of the stockpot to remove the browned bits.
Stir in the soaked beans, stock, bay leaves, and seasoned salt, cover and cook until it reaches to a boil. Stir occasionally, reduce to low heat and simmer for about 30 to 45 minutes or until the beans are tender and the sauce has thickened and reduced in half.
Adjust seasonings if desired, remove the pot from heat and transfer into serving bowls. Serve immediately with chopped coriander on top.
An experienced and highly motivated cook with a real passion for cooking healthy and delicious foods from different cuisines. Also loves generating innovative and great ideas to make cooking fun and easy, to transform traditional ordinary recipes into unique and special dishes, and modify recipes to make it healthy according to various forms of diet specifications and guidelines.