Cuban Black Bean Recipe ~ Posted for Aunt Shanny

Cuban Black Beans
I haven't made this recipe but it sounds awesome ... and made me think of Aunt Shanny! Maybe she can make this next month, when she's not on her vegetarian kick ...

"These beans are simple to assemble and super delicious - and they get even better if you let them sit a day or two after cooking. Cooking times will vary based on the size and age of the crockpot, so be sure to check the beans after about five hours, in case you need to add some water. The beans should be soupy in consistency. Serve the beans over white rice and top with plenty of chopped cilantro and as much Tabasco sauce as you can tolerate. The recipe is adapted from "Not Your Mother's Slow Cooker" by Beth Hensperger and Julie Kaufmann (Harvard Common Press, 2007).  Kathie Jenkins, Pioneer Press Food Editor"

Makes 6 to 8 servings
1 pound black or turtle beans
1 medium onion, finely chopped
3 cloves garlic, minced
1/4 teaspoon ground cumin
1 bay leaf
8 to 10 cups water, as needed
1 large, meaty ham hock, washed and trimmed of all visible fat 
1/4 cup olive oil
2 teaspoons apple-cider vinegar
Salt and freshly ground black pepper to taste
Cooked white rice
Chopped fresh cilantro
Tabasco sauce to taste
To soak beans: Rinse beans under cold water. Place in large bowl. Cover with cold water by 3 inches. Soak for 6 hours or overnight. Drain.
To cook beans: In crockpot, combine beans, onion, garlic, cumin, bay leaf and enough water to cover by 2 inches. Add ham hock, nestling it down into liquid. Cover. Cook on high for 2 hours. Cook on low for 6 to 7 hours or until beans are tender. (Note: At end of cooking, you will have plenty of liquid left in crockpot.)
To serve: Remove bay leaf and discard. Remove ham hock. Cut off meat. Return meat to beans. Stir in olive oil and cider vinegar. Season with salt and pepper. Ladle beans over white rice. Top with chopped cilantro and Tabasco sauce.