TEXAS CAVIAR

2 c Dried black beans
1 Ham hock
Salt and pepper; to taste
1 tb Oil
1 Onion
2 Green peppers
3 Tomatoes
- peeled, seeded and chopped

PLACE THE BEANS in a pot and fill it with water 4 inches above the beans.
Add the ham hock, cover and place over high heat. Bring to a boil, reduce
heat to low and simmer for 3 hours. Add water as necessary during the
cooking so that the beans are always barely covered. Remove cover during
the last hour and let the liquid thicken a bit. Add salt and pepper at the
end. Meanwhile, heat the oil in a skillet, add the onion and peppers and
cook until soft, about 7 minutes. Add the tomatoes and cook another minute.
When it's time to serve the beans, mix the onion, pepper and tomatoes to
the beans.