Clair-Mel Black Beans 'N' Rice

In the neighborhood I grew up in everybody's mama had a special recipe. Good black beans and rice was one of thosethat you could eat at 6 people's houses and have 6 different ways. This is the closest that I've found to how I like them.

Clair-Mel Black Beans 'N' Rice

1 lb. dried black beans
4 c. water
3 cloves peeled, crushed garlic
1 med. peeled and chopped yellow onion
1/4 lb. chopped salt pork
1 lb. smoked ham hocks, cut into 1 1/2-inch pieces
2 tsp. paprika
3 tsp. cumin
2 bay leaves
4 c. chicken stock or broth
1/4 tsp. chili powder
1 tbsp. red wine vinegar
Salt and pepper
Sticky parboiled rice
Cornbread or spoonbread

Wash beans and place in 6-quart stove top casserole with 4 cups water. Cover and boil 2 minutes, then shut off heat and let set 1 hour. Add remaining ingredients, except vinegar, salt and pepper. Simmer until tender (2 hours).

When done cooking, debone hocks, chop meat, and return to pot. Remove Salt pork. Add vinegar, salt and pepper. Bring to simmer again. Serve with sticky rice and cornbread. A dash of crystal hot sauce and raw onion are added delights.