1 lb. dried black beans
1 medium onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
1 ham bone or smoked ham hock
1/2 c. olive oil
2 tsp. salt
1/2 tsp. black pepper
1/3 c. white or cider vinegar
The night before cooking the soup, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Put the beans in a large (4 quarts or larger) Dutch oven or soup pot with a lid and cover with enough cold water so that it comes to 1" above the top of the beans. Soak overnight.
The next day, drain the water out of the pot and refill with clean cold water. Add enough water so that it comes to 1" above the beans. Stir in the chopped onion, pepper, and garlic. Add the ham bone or hock, and stir in the olive oil. Add salt and black pepper.
Bring to a boil over high heat. Skim off any white foam, then reduce the heat to low and cover. Simmer for 4 to 5 hours, until the beans are very soft and the soup is creamy, not watery. Check after 2 hours - if the beans seem dry or stewy, add another cup of water. The final consistency should be velvety and thick. (The beans will soften in the first two hours. The goal is to continue cooking the soup until some of the beans break down and create the smooth, thick soup base.)
Stir in the vinegar and simmer for an additional 15 minutes, uncovered.
Optional: Serve over rice and/or garnish with chopped raw onions, tomatoes, bell pepper, or sour cream. Makes 6 generous servings
This printable recipe from A Teaspoon and A Pinch.