-
Pour the dry beans into a strainer, and rinse them off in cold water. Pick through them to check for small stones, sticks or deformed beans.
-
Pour the rinsed beans into a large pot, and cover them with 4 cups of water.
-
Bring the beans to a boil, boil them for 2 minutes, and then turn them off.
-
Allow the beans to soak for 1 hour.
-
Once the beans have soaked for an hour (don't drain them), turn the stove back on, to a medium heat.
-
Add the sofrito, ham hocks, cumin, oregano, Sazon and bay leaves into the beans.
-
Pour in the chicken stock, and stir the mixture together to combine.
-
Bring the beans to a boil, then lower the heat to medium-low.
-
Cover the pot and cook the beans for 2 hours, until they're tender.
-
When the beans are done, add the vinegar, cilantro, and salt and pepper, to taste.