Clean beans by removing any little rocks or debris. Rinse beans well and place in a large dutch oven, fill with water and let soak overnight or at least 3-4 hours

Drain and rinse, add enough water to cover beans and bring to a boil. Drain, rinse and add enough water to cover the beans again. These steps will remove the gas from the beans and will reduce cooking time.

Bring them to a boil then lower heat to just a simmer, add the whole ham hock, chopped onion, garlic powder, chili powder, and cumin. On a low simmer cook for one hour and then begin checking for doneness, adding more water as needed

Wait to salt to taste when the beans are barely tender for two reasons, the ham hocks may add enough salt and the beans will get tender faster without the salt.

Before serving, remove 1/2 cup of beans, mash and return to the pot for thicker juice.