1 sm. bag dry black beans
2 sm. ham hocks
2 cloves garlic, cut in sm. pieces
5 bay leaves
1 med. onion, chopped fine
1 med. bell pepper, chopped fine
1/2 c. olive oil
1/2 c. cumin
1 tbsp. thyme
1/2 c. red wine vinegar
Salt and pepper to taste, during last hour of cooking

Soak beans overnight. Cover with water and cook on medium high. Saute garlic, onion and bell pepper in olive oil and add to beans along with all other ingredients except vinegar. Cook for about 2 1/2 hours or until tender. Add vinegar and cook another 1/2 hour. Put one cup cooked beans in blender and puree, add to beans and cook 15 minutes more or until beans thicken. Serve over rice and top with chopped scallions. Serves 8.