In the morning drain the water the beans have been soaking in and cover with 6 cups of fresh water. Add the ham hock and bay leaves. Bring to a boil and then simmer about an hour. In a large skillet sauté (in olive oil) the onions, green pepper, garlic and jalapeños. Remove the bay leaves from the beans and shred the ham off the hock and return ham to pot. Add sautéed vegetables to pot and add vinegar. Cook for another 30 minutes to one hour. Serve over brown rice.
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