Spicy Black Beans and Rice

1. 1

   In a kettle combine the beans, the ham hock, the garlic, the bay leaf, the oregano, the onion, the bell peppers, the red pepper flakes, the chili powder, and 8 cups water and simmer the mixture, covered, stirring occasionally, for 3 hours, or until the beans are tender.

2. 2

   Stir in the tomatoes and salt to taste and simmer the mixture, uncovered, stirring occasionally, for 1 hour, or until the mixture is thickened.

3. 3

   Discard the bay leaf, remove the ham hock from the mixture, and chop the meat.

4. 4

   Stir the meat into the mixture with the coriander and the vinegar and serve the beans over the rice with the radish or onion.

5. 5

   In a colander rinse the beans under cold water and discard any discolored ones.

6. 6

   In a kettle combine the beans with enough cold water to cover them by 2 inches, bring the water to a boil, and boil the beans for 2 minutes.

7. 7

   Remove the kettle from the heat and let the beans soak, covered, for 1 hour.

* Per serving · 4 servings · Values may vary.