1 pound dry pinto beans
1 quarts cold water — (1 to 2)
1/4 pound ham hock
1 tablespoon chili powder
1 tablespoon sugar
1 teaspoon black pepper
1/4 teaspoon cumin
1/4 teaspoon oregano
1 garlic clove — minced
1 onion — chopped
1 teaspoon salt
Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt, which should be added 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered. Jo, these are as good as pinto beans can get for the general palate, but can be spiced up by adding more garlic and/or chili powder. This recipe works especially well in a crockpot. If cooked in a crockpot, you will need 1 qt of water and cook them on the low setting. It also may take a little longer than the 5 to 6 hours. The next time you are having a cookout give these a try and let me now what you think. Wendell in Jackson, Ms.