Methods/steps

Soak the beans overnight in water. Drain and refill the pot until the water just covers the beans, and bring to a boil. Reduce heat and simmer 1 hour.

Combine the red chile powder, cayenne, cumin, paprika, oregano, and bay leaf in a heavy skillet and toast until the spices are brittle, but do not burn.

Heat the olive oil and saute the onion, garlic, and bell pepper until soft. Add the spices and tomatoes and saute 15 minutes. Add the remaining ingredients and enough water to make a loose consistency and simmer, covered, for 2 hours. Adjust the water if necessary. Uncover and simmer, stirring occasionally, until thickened. Remove the ham hock and chile pod, add the cooked black beans, and serve in bowls garnished with sprigs of cilantro.