Southwestern Style Pinto Beans

Ingredients

• 2 pounds beans dry pinto
• soaked overnight
• 1 each ham hocks
• 1-3 each jalapeno pepper to taste
• 1 quart tomatoes canned
• 5 each garlic cloves
• 2 each onions finely chopped
• 1 x salt to taste
• 2 tablespoons chili powder
• 1 teaspoon oregano
• 1 teaspoon savory
• 2 tablespoons sugar
• 1 each celery stalk

Instructions

1. Soak the pinto beans in water overnight, or about 6 to 8 hours.
2. Drain the water and rinse the beans well.
3. Simmer the ham hock for about 2 hours in enough water to cover; about 2 quarts.
4. (You could also use a pound of side pork or slab bacon cut into 1 inch chunks.)
5. Remove the meat from the hock and return it to the cooking pot.
6. Add the pre-soaked and rinsed beans to the pot, along with the rest of the ingredients.
7. Add enough water or tomato juice to bring the level to about 4 1/2 quarts total volume.
8. Cover and simmer for about 4 hours, or longer if you have a slow cooker.
9. Watch the liquid level while cooking so the beans don't get too dry.
10. Adjust the hot peppers to suit your taste.