1 lb. rinsed black beans
6 c. cold water
2 smoked ham hocks
Olive oil
3 1/2 c. chopped onions
1 1/2 c. chopped green peppers
2 tbsp. chopped garlic
2 bay leaves
1/4 tsp. crushed hot red pepper
3 tbsp. red wine vinegar
1/4 tsp. cayenne pepper
1/4 tsp. Tabasco

Rinse beans, cover with water. Let stand overnight. Drain, reserving liquid and add water to make 8 cups. Add ham hocks, bring to a boil. Simmer 4-6 hours until beans are tender.

Cook in olive oil, until wilted, green peppers, onions, garlic. Add to beans. Simmer 2 hours. Add bay leaves, red pepper and vinegar.

Remove ham hocks, saving meat, then return to soup. Add cayenne and Tabasco. Serve with rice. Best cooked the day before serving.