1 lb. black beans, rinsed
3 cloves garlic, peeled and crushed
1 1/4 lb. smoked ham hocks
3 tsp. ground cumin
4 c. chicken stock (homemade or canned)
4 c. water
Salt and pepper to taste
1 med. green bell pepper, chopped
2 tsp. paprika
2 bay leaves
1/4 tsp. chili powder
1 tbsp. red wine vinegar
1 med. yellow onion, chopped

Wash beans and place them in a 6 quart stove-top casserole (pot) with 4 cups water. Cover and boil 2 minutes. Shut off the heat and let stand one hour. Add the remaining ingredients except vinegar, salt and pepper. Cover and simmer 2 hours, or until the beans are tender.

You may have to add fresh water to the pot as the beans are cooking. At completion, debone the hocks, chop the meat and return to the pot. Add the vinegar and the salt and pepper. Bring back to a simmer and heat through.