For the Soup:

• 1 pound dried black beans
• 2 Turkish Bay Leaf 
• 2 tablespoons Cuban Spice, ground
• Kosher Salt 
• 1 onion, medium dice
• 3 cloves garlic, minced
• 1-1/2 bell peppers, medium dice
• 2 ham hocks
• 1/3 cup olive oil
• 1/4 cup apple cider vinegar

For the Garnish:

• 1/2 cup sour cream
• 1/2 bell pepper, medium dice
• 1 avocado, sliced
• 2 tablespoons of cilantro, chopped

For the Soup: Wash the black beans and soak overnight.

In a large Dutch oven, heat half of the olive oil over medium heat. Sauté the onions for several minutes until they begin to soften. Add garlic and bell pepper and continue to sauté for about two minutes, adding extra olive oil as needed to prevent sticking.

Rinse the black beans and add to the vegetables in the pot, adding water to an inch above the beans. Stir in remaining olive oil, bay leaves, vinegar and Cuban spice. Add salt and pepper to taste.

Add ham hocks, ensuring that they're covered by the liquid.Bring to a boil, skimming and discarding any foam or scum that rises to the top. Lower heat to a simmer, or place Dutch oven in a 300 degree oven.

After about 2 hours check the soup, stirring and adding liquid as necessary. Return to low heat or oven for 3 hours.

After about 3 hours remove ham hocks and pull any meat off the bone that hasn't already fallen off. Discard bones.For the Garnish: Serve soup with a dollop of sour cream, avocado, cilantro and diced bell pepper.