Black Bean Vinaigrette

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)

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.