Black Bean Vinaigrette (P1)

6 to 8 servings

1 lb dried black beans
7 cups water
2 ham hocks or 1 cup chopped ham
1 garlic clove, crushed
2 fresh jalapeno peppers, seeded and chopped
3/4 cup olive oil
1/3 cup red-wine vinegar
1/2 cup chopped red or yellow bell pepper
2 TB chopped fresh parsley
1/4 cup chopped green onion
1/2 teaspoon salt
2 TB capers
Lettuce leaves
2 hard-cooked eggs, chopped (optional)

Directions:
The day before serving, combine dried beans, water, ham, garlic and jalapeno peppers in slow cooker.
Cover and cook on low 8 to 9 hours or until beans are tender. Cool to room temperature, or refrigerate overnight.
Drain thoroughly; discard liquid. If using ham hocks, chop lean meat; discard bones, skin, and fat.
In small bowl, combine oil, vinegar, bell pepper, parsley, green onion, salt and capers. Pour over beans; toss. Spoon into lettuce lined bowl. Sprinkle with chopped eggs on top, if desired.