Mrs. Garcia's Black Bean Soup

Ingredients
1 package of dried black beans - 1 or 2 pounds, your choice
1 onion
1 green bell pepper
3 cloves garlic
1 ham bone or smoked ham hock
1/2 cup olive oil
1/2 cup white vinegar
Salt & pepper to taste

Preparation
The night before, place beans in a colander and wash them with cold running water. Pick out any rocks or beans that are broken or shriveled. Add the beans to a large soup pot with a lid and cover with enough cold water so that it reaches one inch over the top of the beans.

The next day, drain the water out of the pot and refill with clean cold water an inch off the top. Add the onion and pepper, chopped, to the pot along with the garlic minced or pressed. Add the bone, the olive oil, and the salt and pepper.
Bring to a boil. Skim off any foam, then reduce heat and simmer for 4 to 5 hours, covered, until the beans are soft and the soup is creamy, not watery. It shouldn't get dry and stew-y, but if it does, add a cup or so more water. The consistency should be velvety and it should coat the back of a spoon.

Add the vinegar and simmer for 15 minutes more. The vinegar is the secret ingredient; it makes the soup more creamy and gives it a little "tang."
Serve over rice (optional) and garnish with chopped raw onions and sour cream. Also, if you like, little bits of chopped chicharrónes can be garnished on top. Add some sweet fried plantains as a side dish!