Amount
Ingredient
Preparation



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
summer savory





2
tablespoons
sugar





1
each
celery

stalk

 Soak the pinto beans in water overnight, or about 6-8 hours. Drain the water and rinse the beans well.
  
Simmer the ham hock for about 2 hours in enough water to cover; about 2 quarts. (You could also use a pound of side pork or slab bacon cut into 1 inch chunks.) Remove the meat from the hock and return it to the cooking pot.

Add the pre-soaked and rinsed beans to the pot, along with the rest of the ingredients. Add enough water or tomato juice to bring the level to about 4 1/2 quarts total volume. Cover and simmer for about 4 hours, or longer if you have a slow cooker. Watch the liquid level while cooking so the beans don't get too dry.
  
Adjust the hot peppers to suit your taste.