Soak black beans for a few hours, but don't drain the water (if you do, you lose a lot of the black color).
Add the remaining ingredients except for the salt, add water to cover. Bring to a boil, cook with a cover on for a few hours, adding extra water if needed. (You can put in a dutch oven in a 300-degree oven if you like.)
Once the meat is soft, remove from the pot, take meat off the bone, shred, and add back to the pot. Discard the bones and inedible bits.
Once the beans are soft, if there is excess liquid, increase the heat to reduce. If you like you can partially mash. Add salt and oil/grease as desired. Season with adobo or salt and pepper.
If you want to go the extra mile, mince up some more onions and garlic, saute them, and add them to the beans. Then add some minced green chiles or pickled peppers and stir them into the beans.
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