6 c. of dried pinto beans
6 Tbs. salt1 medium onion
1/2 c. brown sugar
2 Tbs. chili powder
1 smoked ham hock
1 jalapeño pepper, optional
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Soak beans overnight in water.
Use large enough pot for beans to expand. Drain beans and put fresh water in pot, enough to cover beans. Add all ingredients and cover pot.
Cook on low heat for about three hours or until tender.
Yield: 30 servings
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