2 c. black beans
8 c. cold water
3 med. onions, chopped
1/4 c. butter
2 bay leaves
1 clove garlic, crushed
2 tbsp. parsley
1 ham hock
1/2 tsp. salt
Freshly ground black pepper

Place beans in pot, cover with water and soak overnight.

Drain water from beans and fill with 8 cups cold water and cook with ham hock. Cook beans on low until soft, about 3 hours.

Saute garlic, onions and parsley in butter. Add to beans. Continue cooking over low heat another 3 hours. Add small amount of water if beans become too thick.

Remove ham hock from pot and cut into small pieces and return to pot.

Puree over half of this mixture of beans in blender. A thick consistency is desired.

Serve over rice. Top with onions, a spoonful of sour cream, or shredded cheese. Serves 6-8.