Black Beans With Bacon And Balsamic Vinegar

1. FOR THE BEANS: Bring all ingredients to boil over medium-high heat in Dutch oven, skimming foam as necessary. Reduce heat to low and simmer, partially covered, adding more water if cooking liquid reduces to level of beans, until tender but not splitting, about 2 hours. Remove ham hock. When cool enough to handle, remove ham from bone, discard bone and skin, and cut meat into bite-size pieces; set aside.
2. FOR THE SOFRITO: Meanwhile, cook bacon in 10-inch skillet over medium heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate; set aside. Add onion, bell pepper, garlic, oregano, and 3⁄4 teaspoon salt to fat left in pan and cook until vegetables have softened, 8 to 10 minutes. Add cumin and cook until fragrant, about 1 minute.
3. Add 1 cup beans and 2 cups bean cooking liquid into pan with sofrito and mash beans with potato masher or fork until smooth. Simmer over medium heat until liquid is reduced and thickened, about 6 minutes. Transfer sofrito mixture and reserved ham and bacon to pot and simmer until beans are creamy and liquid thickens to sauce consistency, 15 to 20 minutes. Add vinegar and simmer for 1 minute. Stir in cilantro, season with salt and pepper to taste, and serve over rice.

Garnish the dish with a spoonful of sour cream, a sprinkling of minced red onion, and a dash or two of hot sauce.

BLACK BEANS WITH HAM HOCK AND DRY SHERRY
Omit bacon and substitute 2 tablespoons olive oil for bacon fat in step 2. Substitute 1 small green bell pepper for red bell pepper in sofrito. Add 1 teaspoon ground coriander to sofrito along with cumin, substitute 1 tablespoon dry sherry for balsamic vinegar, and omit cilantro.