Preparation / Directions:
Inspect the black beans for rocks or other foreign materials.
Wash the beans, cover with 5 cups water and soak over night or bring to a boil for 3 minutes, cover and let stand for 1 hour.
Drain and discard water. Cover beans with fresh water and boil gently until just tender. Drain and discard water.
Add bacon, garlic and onion. Season with salt and cayenne to taste.
Add enough meat stock to cover beans, and simmer slowly until beans fall apart a little and make a thick, rich sauce.
Pour over mounds of the cooked rice.