Sort beans and pick out rocks. Rinse and put in large stock pot. Cover with water by 1 inch and add the ham hock. Bring to a boil then cover and reduce heat to simmer. Cook 2 hours, checking often to see if more water is needed.
After initial 2 hours cooking, add remaining ingredients. Cover and cook 1 hour more (adding more water if necessary).
Remove lid after hour is up and continue cooking for 20 to 30 minutes till done. What you want is the consistency of a stew rather than a soup.