1 lb Dried pinto beans
2 1/2 c Cold water
1/2 lb Salt pork, cut up
1 Red chili pepper
1 Medium onion – chopped
1 Clove of garlic – minced
1 cn Tomato paste – 6 oz.
1 1/2 tb Chili powder
1 ts Salt
1 ts Cumin seed
1/2 ts Marjoram
Wash and pick over beans; put in mixing bowl. Cover beans with cold water and soak overnight. Next morning, put beans and water into Dutch oven and bring to a boil; reduce heat. Cover and simmer 1 hour. Stir in remaining ingredients; cover and simmer 3 hours or until tender. Add more water if necessary.