Preparation:

Place the beans in a large pot, cover them with cold water, and bring to a boil. Add the ham hocks, partially cover the pot, and reduce the heat to keep the water just simmering. When the beans are almost tender, about 1 hour, add the bananas, paprika, and the salt, if necessary.

Sauté the onions in the oil until they are soft. Add the tomatoes and cook together for 2 minutes. Add this mixture to the beans and bring just to the boil. Serve, generously garnish with chopped cilantro.

If desired, the ham hock can be taken from the pot when the beans are finished cooking and the meat removed from the bones. Discard the bones and fat and return the meat to the pot.

Note: Black beans, which are popular all over South America, are now widely available in supermarkets and health food stores in the United States. They cook quit quickly, and to keep all the flavor, are best done without long soaking. They have their own distinctive and delicious flavor.

Yield: 8 servings

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