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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.
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