In a large pot add water, beans and ham hocks. Boil for 45 minutes until tender.
In a medium saucepan add oil, onions, garlic, peppers, cumin, paprika, oregano, pepper and saute until translucent, do not brown.
When bean mixture has reduced by 1/2, add the onion saute mixture and the salt. Continue to reduce until water is level with bean mixture. Hold warm for service.
Recipe courtesy of Rachael Ray