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1
Over medium heat, In a heavy kettle or dutch oven, saute onions in oil till soft and transparent.
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2
Add garlic and saute till fragrant and lightly browned.
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3
Add more oil as necessary.
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4
Add water, beans, ham hock (or bone) bay leaves, parsley, salt and cumin.
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5
Bring to a boil over medium-high heat.
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6
Skim surface as required.
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7
Reduce heat to low and simmer, partially covered for about two hours, or until several beans test tender (add more water if cooking liquid reduces to level of beans).
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8
Remove ham hock from beans.
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9
If beans are still watery you can continue to simmer or use an immersion blender or the back of a large spoon to puree some of the beans.
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10
Dice optional meat and put into beans.
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11
(If using country ham leave salt out of beans) Adjust seasoning.
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12
Prepare rice as directed.
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13
When cool enough to handle, remove ham from hock, discard bone and skin, and cut meat into bite-size pieces; set aside.
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14
Serve beans over rice with a couple chunks of the hock meat on top.
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15
Garnish with more chopped parsley.
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16
Note, I have cilantro as an option as it does have a very strong, distinct, taste that some people do not like.
