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1
Pick over the beans carefully to remove any foreign particles.
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2
Rinse well in several changes of cold water.
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3
Put the beans in a bowl with the six cups of cold water.
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4
Cover and let stand overnight.
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5
Drain the beans, reserving the water in which they soaked.
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6
Measure the water and add enough additional water to make eight cups.
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7
Place the beans, water and ham hocks in a small kettle or large saucepan and bring to the boil.
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8
Cook slowly, uncovered, skimming the surface as necessary to remove any foam.
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9
The beans should cook until tender, four to six hours.
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10
Meanwhile, heat the oil in a skillet and add the onions and green peppers.
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11
Cook, stirring, until the mixture is wilted.
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12
Add the garlic and cook briefly, stirring.
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13
After the beans have cooked about two hours, add the mixture to the beans.
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14
Add the bay leaves, pepper flakes, vinegar, salt and pepper.
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15
When the beans are almost tender, uncover and continue cooking 30 minutes.
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16
Remove the ham hocks.
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17
When they are cool enough to handle, remove and discard the skin, fat, bones and gristle.
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18
Shred the meat and return it to the beans.
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19
Remove the bay leaves.
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20
Add the cayenne pepper and Tabasco.
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21
This dish improves if cooked one day in advance.
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22
When ready to serve, heat the bean mixture thoroughly.
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23
Just before serving, stir in the rum.
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24
Serve with rice on the side or spoon a portion of the bean mixture over individual servings of rice.
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25
Add the onions according to taste.
