Place black beans and water in a large stock pot. Cover and boil two minutes. Turn off heat and let stand covered for 1 hour.
Remove the lid and add the rest of the ingredients, except the vinegar, salt and pepper. There should be enough water to just cover the beans, so if necessary add a bit of water. Cover and simmer until the beans are tender, about 2 hours.
Take out the hocks and remove the bones. Return the meat to the pot. Add the vinegar, salt and pepper. Simmer long enough to heat the vinegar.
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