Directions

Rinse beans and pick out any stones.

Soak beans overnight in water, or, if preparing the same day, place beans in a pot of water and bring to a boil. Boil for 2 minutes and then turn off heat. Soak beans in the cooking water for 1 hour.

Add all the remamining ingredients to the soaked beans, cover, and bring to a boil. Turn heat down and cook over medium heat for for 1 hour.

Remove ham hock and place on a cutting board. Cool for a few minutes. Using a sharp knife, cut away the fatty skin and reomove the meat from the bone. Chop meat into small pieces and return to pot and continue to cook for 1 hour more. The liquid will have boiled down to a thick, brown sauce, and the beans should be soft, but not mushy.

Prepare rice: Place rice and water in a medium saucepan. Cover and bring to a boil. Without uncovering, reduce heat to simmer and cook for 18 minutes. Turn off heat and allow to rest for 5 minutes.

Serve beans over over rice.