Cowboy Beans

• 1 lb. dry pinto beans (2 c.)
• 7 c. cold water
• 2 lb. smoked ham hocks
• 1/2 c. chopped onion
• 1 (6 oz.) can tomato paste
• 1 (4 oz.) can green chili peppers, seeded and chopped
• 2 Tbsp. sugar

1. Rinse pinto beans thoroughly.
2. Combine beans and cold water in a kettle or Dutch oven.
3. Bring to boiling.
4. Simmer 2 minutes. Remove from heat.
5. Cover and let stand one hour.
6. (Or add beans to cold water and soak overnight.)
7. Do not drain.
8. Add ham hocks and onion.
9. Cover; cook over low heat, for one hour, stirring occasionally.
10. Remove ham hocks.
11. Remove meat from bones; dice. Discard bones.
12. Return meat to beans.
13. Add tomato paste, chopped chili peppers and sugar.
14. Cover and cook until beans are tender, about 30 minutes more, stirring occasionally.
15. Add additional water, if needed.
16. Makes 6 to 8 servings.

pinto beans, cold water, ham hocks, onion, tomato paste, green chili peppers, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=773431 (may not work)