Southwestern Style Pinto Beans

• 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 savory
• 2 tablespoons sugar
• 1 each celery stalk

1. Soak the pinto beans in water overnight, or about 6 to 8 hours.
2. Drain the water and rinse the beans well.
3. Simmer the ham hock for about 2 hours in enough water to cover; about 2 quarts.
4. (You could also use a pound of side pork or slab bacon cut into 1 inch chunks.)
5. Remove the meat from the hock and return it to the cooking pot.
6. Add the pre-soaked and rinsed beans to the pot, along with the rest of the ingredients.
7. Add enough water or tomato juice to bring the level to about 4 1/2 quarts total volume.
8. Cover and simmer for about 4 hours, or longer if you have a slow cooker.
9. Watch the liquid level while cooking so the beans don't get too dry.
10. Adjust the hot peppers to suit your taste.

beans, ham hocks, jalapeno pepper, tomatoes, garlic, onions, salt, chili powder, oregano, savory, sugar, celery stalk

Taken from recipeland.com/recipe/v/southwestern-style-pinto-beans-2662 (may not work)