Sort beans and rinse. Place beans in 6- to 8-quart pan; add ham hocks, 2 quarts
water and beer. Bring to boil over high heat; reduce heat, cover and simmer until
beans are almost tender (about 2 1/2 hours).
Meanwhile, in 10- to 12-inch fry pan over medium heat, cook onions and garlic
in oil, stirring often until onions are limp (about 10 minutes).
Stir in the tomato sauce, bouillon cubes, cilantro or parsley, chili powder and
cumin. Bring to boil over high heat; turn heat to medium-low and simmer sauce, uncovered,
until reduced to 3 cups (about 20 minutes).
Stir tomato mixture into beans. Cover and continue to cook until beans are tender
to bite and meat pulls easily from bones (about 45 minutes).
Lift out ham hocks; discard bones and fat, return meat to beans. Season to taste
with salt and cayenne pepper.
Makes about 4 quarts.
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