This is a terrific variation on black beans with lots of style. These beans are great in baked potatoes instead of chili. Or fill a spaghetti squash with them. The magic ingredient is Silver Palate Asian Stir Fry Sauce Put beans in a large pot with 8 cups of water. Bring to a boil, remove from heat and let stand 1 hour. Sauté onions in olive oil in a skillet over medium-high heat until tender, stirring occasionally. Set aside. Drain beans, rinse well, return to pot with 6 cups water, ham hocks or turkey, Asian Stir Fry Sauce, Worcestershire and hoisin sauces, and onions. Bring to a boil, then lower heat to a simmer, cover and cook until beans are just tender, about 1-1/2 hours. Uncover and simmer 30 minutes longer, until liquid has reduced slightly. Remove meat and discard bones. Chop coarsely and return to beans. Serve garnished with cilantro.