1 1/4 c. dried black beans
1 lg. onion, minced
2 garlic cloves
1 green pepper, chopped
1 carrot, sliced
2 whole cloves
1 bay leaf
1 tsp. salt
1/2 tsp. hot sauce
1/4 c. cooking oil
1/4 lb. smoked ham, chopped
4 c. hot cooked rice

Wash the beans thoroughly. Place in a 3 quart kettle or Dutch oven and add 1 quart water. Let stand overnight. Do not drain. Add the onion, reserving about 2 tablespoons for garnish. Add the garlic, green pepper, carrot, cloves, bay leaf, salt and hot sauce and simmer for about 1 hour or until beans are tender but whole. Heat the oil in a skillet. Add the reserved minced onion and ham and saute until lightly browned. Serve beans over rice and garnish with ham mixture. 4 to 6 servings.