Rinse and sort over beans. Remove any debris such as small stones or imperfect beans.
Put the beans in a large bowl, pot, of the crock of a slow cooker. Add enough cool or tepid water to cover the beans by at least 2-inches.The beans will double in volume, so make sure that there is plenty of water to accommodate the doubling. Soak over night or at least 8 hours.
Pour off the soaking water and rinse the beans again. This helps to reduce the bloating and gas that is often caused by beans. Believe it or not, over time, regular eating of beans will cause less gastric distress.
Put the beans in whatever container they will be cooked. Add the pork hock(s), then fill cooking container with enough cool water to again cover the beans by at least an inch. DO NOT ADD SALT! The beans will not soften when cooked if salt or an acidic product such as vinegar or tomatoes are added. Just FYI.
If using a slow cooker, cook on high for approximately five hours or on low for 8-10 hours. If cooking on a stove top, bring beans to a boil then lower the heat to keep the beans at a simmer. Cook for about 1-1 1/2 hours or until beans are tender. Old beans may take longer to cook.
Drain beans, reserving 1-2 cups cooking liquid. Put beans, salt, granulated onion, and granulated garlic in a food processor and pulse several times or blend until the beans are broken down to the size you desire. While pulsing or blending, add some of the reserved cooking liquid, a little at a time, until beans are at desired consistency. Alternatively, beans can be mashed with a potato masher, fork, the back of a spoon or with a flat bottom object such as a jar or glass.
Taste and adjust the seasonings. For spicy beans, add chopped jalapeno, hot sauce of choice, or a favorite chili powder.
Suggested toppings: cheese, sour cream, cilantro. Try the beans in quesadillas, burritos, dips, etc.
