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1
Rinse beans in colander.
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2
Place beans and ham hock in large pot and cover generously with water.
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3
Bring to a boil.
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4
Cover beans and reduce heat between low and medium.
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5
Cook for 2 to 2 1/2 hours or until beans are tender.
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6
Start checking beans after 1 1/2 hours.
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7
In the sink place a bowl with a colander on top.
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8
Pour beans into colander catching some of the bean liquid below.
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9
Set beans and liquid aside.
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10
In a skillet saute onion and garlic in vegetable oil until onions are fragrant.
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11
Place onion mixture in a blender or food processor (leaving oil in pan) and then add beans and about 3/4 cup of bean liquid.
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12
Puree.
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13
(I personally like my beans this way light and fluffy) You may need to add more bean liquid to get the desired consistency you want.
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14
Back in the same skillet, heat remaining oil.
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15
(Now this part is really optional if you want to cut the fat) Add pureed bean mixture back to hot skillet and stir.
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16
At this point is when you have to salt it to taste.
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17
I like my food salty, so I start with a teaspoon of salt right away and adjust by sprinkling with the salt shaker if I think it needs more.
