Put all ingredients in deep pan then add enough water to cover ham hock, around 3 or 4 cups.
Bring to a simmer then simmer for 2 hours or until beans are soft and most of the water has evaporated. Stir occasionally and spoon of bubbles and fat.
Remove the garlic clove and discard. Remove the ham and let cool on a cutting board. Once the ham is cool, pull the meat from the ham hock and chop into bite size pieces. Put just the meat back in the beans and discard the remainder of the hock. Serve in deep bowls with loads of franks red hot sauce and corn bread on the side.
Servings 0