2 c. black beans (this would be a 1 lb. pkg.)
1/4 tsp. powdered cloves
1 lg. clove garlic, crushed
1 lg. onion, chopped
1/2 tsp. pepper
Liquid from boiling a ham shoulder or butt

In a 4-quart pot, place beans with enough water to cover. Bring to a boil, boil 2 minutes, turn off heat and allow to sit 1 hour. Pour off any water left in pot.

After beans have been boiled, soaked, and drained, add enough ham "juice" to cover, and the rest of the ingredients. Cover. Cook over low heat until beans are tender, about 1 1/2 hours. Add liquid, if necessary, while simmering.

When beans are tender, mash the beans with a potato masher, or in your blender. Salt to taste. Best if made ahead of time, and allowed to sit for a day or so.

NOTE: If you do not have ham "juice, " you may use water, and some ham (ground or in small chunks), or cook the beans with a leftover ham bone, if you have it.