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.