6 tablespoons extra-virgin olive oil
2 pounds pork shoulder, cut into 2-inch chunks
1 pound dried black beans, rinsed
1 pound smoked sausage, such as kielbasa, cut into 1-inch pieces
One 8-ounce smoked ham hock
1 large onion, chopped
2 dried bay leaves
2 cloves garlic
2 cups long-grain white rice
Salt and pepper
1 cup chopped flat-leaf parsley
Pickled jalapeño chile slices, for serving
In a large Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add the pork and cook, turning, until browned, about 8 minutes. Add 8 cups water, the beans, sausage, ham hock, 1/2 cup onion, the bay leaves and garlic and bring to a boil. Lower the heat and simmer until the beans are tender, about 2 hours; add water as needed to keep the beans and meat submerged.
During the last 30 minutes of cooking, in a large pot, bring 4 cups water and the rice to a boil. Lower the heat, cover and simmer, undisturbed, until the water is absorbed, about 20 minutes.
During the last 20 minutes of cooking, in a large skillet, heat the remaining 1/4 cup olive oil over medium heat. Add the remaining onion and cook, stirring, until browned, about 15 minutes. Transfer 1 1/2 cups of the cooked beans to the onions and mash; stir into the stew and cook for 30 minutes longer. Discard the bay leaves and garlic cloves, season with salt and pepper and sprinkle with parsley. Serve over the rice and top with the pickled jalapeños.