1 16 oz. package dried black beans
1 small green pepper, seeded and whole
1 medium onion whole
1/4 cup olive oil
1 ham hock or 6 strips of bacon
2 bay leaves
2 tsp. salt
1 tsp. chili powder
2 tsp minced garlic (in oil)
1/2 tsp black pepper
6 cups water

Sort and wash beans. Cover with water in Dutch oven and bring to a boil. Cook 5-10 minutes. Drain and discard broth. Add green pepper, onion, olive oil, ham hock, bay leaves salt, chili powder, garlic, pepper and water. Bring to boil and simmer 1-2 hours. Remove onion, green pepper and meat from ham hock. Make a puree in food processor. (Discard bone, fat, and bay leaf.) Add puree back to pot of beans and continue cooking very low. Simmer until tender. Serve over rice in a bowl topped with chopped green onion.

Great with chicken cutlet fried or with pallimaro steak (a steak with spices pounded in and fried and topped with additional sautéed onion). Serve with dry French loaf. Great with cornbread also.