Preparation:
Place beans, ham hocks, bay leaf and onion in a large pat and add enough water to cover. Bring to a boil.
Reduce heat to keep mixture at a slow boil. Cook until beans are very tender and liquid is the consistency of gravy, 3 to 4 hours adding more water if/ as needed to maintain desired consistency.
Discard bay leaf and onion.
Remove ham hocks; when cool enough to handle, carve out meat, dice and return meat to pot. Add salt, chili powder, cumin, garlic powder, oregano and pepper.
Simmer 30 minutes.
To serve spoon over cooked rice. |
