SOUTHWESTERN STYLE PINTO BEANS

      Title: SOUTHWESTERN STYLE PINTO BEANS
  Categories: Pulses and, Vegetables
       Yield: 1 Servings
  
       2 lb Dry Pinto Beans -- soaked
            Overnight
       1 lg Ham Hocks
       3    Jalepeno Peppers -- to
            Taste
       1 qt Tomatoes, Canned
       5    Garlic Cloves -- to taste
       2 md Onions -- finely chopped
       1 tb Salt -- to taste
       2 tb Chili Powder
       1 ts Oregano
       1 ts Summer Savory
       2 tb Sugar
       1    Stalk Celery
  
   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.
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