New Years Eve Black Beans

I learned about this tradition in AZ at the military base where Adam got advanced training.
2 cups Black Beans, rinsed, soaked in 4 quarts of water overnight or 6 hours, drained
1 lb smoked ham hock or shank
2 bay leaves
5 cups water
1/8 teaspoon baking soda
1/2 teaspoon salt
4 Tbsp olive oil
1 large yellow onion, chopped fine
1 celery rib, chopped fine
1/2 teaspoon salt
4 medium garlic cloves, minced
1 Tbsp ground cumin
1 teaspoon chile powder
2 cups chicken stock
Place beans and ham hock in a 4-quart, thick-bottomed pot. Add 5 cups water, bay leaves, salt and baking soda. Bring to a boil, reduce heat to a low simmer. Cover and let cook 1 hour 15 minutes to 1 hour 30 minutes, until beans are tender. Remove bay leaves. Remove ham hock from the pot. Cut ham meat away from the bone and cut into small, bite-sized pieces, set aside.
Heat olive oil in a large 8-quart thick-bottomed pot on medium high until the oil is hot, but not smoking. Add the onions, celery, and 1/2 teaspoon of salt. Cook, stirring occasionally, until lightly browned and softened, about 10-15 minutes. Reduce heat to medium, add the cumin, chili powder, and garlic, cook for an additional 2 minutes, stirring constantly.
Add the beans, their cooking liquid, chicken stock. Bring to a boil then reduce heat to a simmer. Cook, stirring occasionally.
Sara