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1
Cut 1 green pepper into 1-inch squares.
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2
Smash and peel 4 of the garlic cloves.
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3
Put the green pepper and garlic into a large pot with the beans, ham hock, bay leaves and 1 tablespoon salt.
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4
Add 2 quarts water and bring to a boil.
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5
Cover the pot and simmer until the beans are tender, an hour or more.
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6
Meanwhile, make a sofrito.
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7
Cut the remaining 1/2 green pepper into 1/4-inch dice.
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8
Peel and finely chop the remaining garlic.
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9
Heat the olive oil in a very large skillet over medium-high heat.
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10
Add the bacon and cook, stirring occasionally, until it starts to brown, about 5 minutes.
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11
Add the green pepper and onion and cook, stirring, until slightly softened, about 3 minutes.
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12
Add the garlic, jalapeno (leave out the seeds if you dont want it too spicy), oregano, cumin, black pepper and 2 teaspoons salt and stir for another minute.
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13
Pour in the vinegar and scrape any browned bits from bottom of pan with a wooden spoon.
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14
This is your sofrito.
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15
When the beans are cooked, discard the bay leaf.
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16
Remove and set aside the ham hock and let it cool.
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17
Transfer 1 cup of beans to small bowl, mash them into a paste with the back of a fork and return to the pot.
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18
Add the sofrito, then the sugar.
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19
Pull the meat from the ham hock, leaving behind any white sinew or gristle.
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20
Chop the ham into 1/2-inch pieces and return it to the bean pot.
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21
Stir the beans well and bring to a boil over medium heat, then lower to a simmer and cook, uncovered, for 20 minutes or so, skimming any foam from the top.
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22
Taste for salt and serve with white rice.
