- 1 tablespoon olive oil

- 1 ½ cups chopped onion, divided

- ½ cup green onions, chopped

- 1 clove garlic, chopped

- 1 (12-ounce) package of dry black beans, soaked overnight

- 2 smoked ham hocks

- 8 ounces diced ham

- ½ pound thickly sliced bacon, diced

- 2 bay leaves, crushed

- ⅛ teaspoon ground coriander

- salt and pepper to taste

- ½ cup chopped fresh cilantro (optional)

- ¼ cup chopped fresh parsley (optional)

DIRECTIONS 

1 / Heat oil in a large pot or Dutch oven. Add 3/4 cup chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. 

2 / Pour in soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender. 

3 / While beans are cooking, place ham hocks in a smaller pot with 1/4 cup chopped onion. 

4 / Cover with water and simmer until meat pulls off of the bone easily, about 1 hour. 

5 / Drain and add to beans. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). 

6 / Place ham, bacon, and remaining onion in a baking dish. Bake until mixture is crispy, 15 minutes. 

7 / Drain bacon and ham mixture and add to beans. Season with bay leaves, coriander, salt, and pepper. Simmer, uncovered, 30 minutes more. 

8 / Stir in chopped cilantro and parsley just before serving.