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1
Heat the olive oil over medium-high heat in a medium saucepan.
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2
Add the onion and garlic and cook, stirring occasionally, until soft but not browned, about 4 minutes.
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3
Add the beans, ham hock, and cilantro.
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4
Pour in enough water to cover the ingredients by 2 inches.
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5
Toss in the bay leaves and bring the water to a boil, then adjust the heat so it is boiling gently.
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6
Cook the beans until tender, about 2 hours.
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7
Keep an eye on the beans; they should always be covered by liquid.
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8
When the liquid meets the level of the beans, top it off with cold water.
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9
Toward the end of cooking, ease up on the liquid you add; the goal is to have the beans barely covered with liquid by the time they're tender.
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10
Drain the beans, reserving the liquid.
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11
Discard the turkey wing or ham hock and the bay leaves.
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12
(Leave the cilantro in with the beans.)
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13
Put the bean mixture in a food processor and process, gradually adding enough of the reserved liquid, until the beans are the consistency of mashed potatoes.
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14
Season, to taste, with salt and pepper.
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15
Mound the beans on a platter and garnish with tortilla chips and radish slices, if using.
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16
(The beans can be prepared up to 30 minutes in advance.
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17
Return the beans to the saucepan and keep warm over very low heat.)
