Spanish Black Beans - cooking recipe

Ingredients

1 (16 oz.) pkg. dried black beans
3 medium green peppers, chopped
2 large onions, chopped
2 cloves garlic, minced
1/2 c. olive oil
5 c. water
1 lb. meaty ham hock
1 to 1 1/2 tsp. salt
1/4 c. white wine vinegar
cooked rice (optional)

Preparation

Sort and wash beans; place in large bowl.
Cover with water 2 inches above beans; let soak overnight.
Saute green peppers, onions and garlic in olive oil until tender.
Drain beans; stir in vegetables and next 4 ingredients.
Bring to a boil over medium heat; reduce heat to low and cook, uncovered, 1 to 1 1/2 hours or until beans are tender, stirring occasionally.
Remove ham hock and bay leaves from beans; scrape meat from bone.
Add meat and vinegar to beans; stir well.
Serve over rice.
Yield:
8 to 10 servings. Serve with shredded Mozzarella cheese and/or sour cream, if desired.