Wash 1 pound black beans, drain. Soak overnight covered with water. Use soaking water to cook. Add enough water to cover 2 inches. Add 1 teaspoon salt, 1 garlic clove, cut in half, and a ham hock. Bring to a boil, reduce heat, simmer 2 1/2 to 3 hours until tender.

In a saucepan, heat 2 tablespoons oil, add 3 mashed garlic cloves, 1/4 teaspoon sage, 1 bay leaf, 1 finely chopped bell pepper, 1 finely chopped onion, 1 or 2 tablespoons vinegar and a dash of salt. Simmer over low heat, stirring occasionally until the sauce thickens.

Remove ham hock from beans, shred meat and add meat and sauce to the beans with black pepper to taste. Serve over rice.