1 lb. dried black beans
4 c. water
3 cloves peeled, crushed garlic
1 med. cored, seeded, chopped green pepper
1 med. peeled and chopped yellow onion
1/4 lb. chopped salt pork
1 lb. smoked ham hocks, cut into 1 1/2-inch pieces
2 tsp. paprika
3 tsp. cumin
2 bay leaves
4 c. chicken stock or broth
1/4 tsp. chili powder
1 tbsp. red wine vinegar
Salt and pepper

Wash beans and place in 6-quart stove top casserole with 4 cups water. Cover and boil 2 minutes, then shut off heat and let set 1 hour. Add remaining ingredients, except vinegar, salt and pepper. Simmer until tender (2 hours).

When done cooking, debone hocks, chop meat, and return to pot. (I completely remove salt pork to avoid extra fat pieces.) Add vinegar, salt and pepper. Bring to simmer again. Serve with rice (approximately 2 parts rice to 1 part beans).

This also makes delicious black bean soup when additional chicken stock is added to thin.