The Fort's Famous Black Beans - Serves 6-8

The Fort's Famous Black Beans
Tasting Colorado by Michele Morris
The Fort^TM, Morrison / Proprietess Holly Arnold Kinney

Makes 6 to 8 servings

2 cups dried black beans
3 to 4 quarts water
1 yellow onion, finely chopped
2 garlic cloves, crushed
1 ham hock
2 green bell peppers, seeded and chopped
2 bay leaves
1/4 teaspoon ground cloves
1/4 teaspoon pepper
1/2 cup extra virgin olive oil or canola oil
1/2 cup white vinegar
Salt

Rinse the beans thoroughly, removing any gravel or broken beans. Soak thge beans overnight in enough water to cover them by 4 inches.

Drain and rinse the beans, and place them in a stockpot with the 3 to 4 quarts of fresh water (enough to just cover them). Add the onions, garlic, ham hock, bell peppers, bay leaves, cloves and pepper. Cover and bring just barely to a boil; reduce heat to a very low simmer and cook until the beans are tender, about 2 to 4 hours. Check beans frequently, and if the liquid level has dropped so as the threaten to expose the beans, add more hot water. Keep heat low (a rolling boil will break the beans) and stir occasionally to prevent burning.

When the beans have softened, remove the ham hock and separate the meat from the bone. Finely chop the meat and add to the beans. Add the oil and vinegar and simmer 30 minutes longer. Just before serving, remove the bay leaves and season with salt to taste.