Gerald Stavely's Pork And Beans

• 2 pounds pinto beans
• 3/4 pound salt pork
• 2 large onions, diced
• Black pepper to taste
• Crushed hot red-pepper flakes to taste
• Salt to taste

1. Cover the beans in water and soak them overnight.
2. Place the salt pork in a large, heavy-bottomed pot and cover with water.
3. Bring the water to a boil, and boil for 15 minutes, to remove some of the fat.
4. Drain and cut into quarter-inch-thick slices.
5. Drain the beans.
6. Return the salt pork and the drained beans to the heavy-bottomed pot along with the onions, black pepper and red-pepper flakes and salt to taste.
7. Cover well with water.
8. Bring the water to a boil, then reduce the heat, cover and simmer for three hours, until the beans are soft and the salt pork is tender.
9. Remove the salt pork and serve the beans.

pinto beans, salt, onions, black pepper, hot redpepper, salt

Taken from cooking.nytimes.com/recipes/8564 (may not work)