|Dried pinto beans/Dried red beans||1 Pound|
|Water||6 Cup (96 tbs)|
|Onions||2 Medium, thinly sliced|
|Garlic cloves||2 Large, thinly sliced|
|Bay leaf||1 Small|
|Salt pork/Slab bacon / smoked ham||1⁄2 Pound|
|Canned whole tomatoes||16 Ounce (1 Can)|
|Coarsely chopped green pepper||1⁄2 Cup (8 tbs)|
|Brown sugar||2 Tablespoon|
|Chili powder||2 Teaspoon|
|Dry mustard||1⁄2 Teaspoon|
|Crushed oregano/Cumin||1⁄4 Teaspoon|
Wash beans, drain, and place in heavy kettle or saucepot with the water; bring rapidly to boiling.
Boil 2 minutes and remove from heat.
Set aside covered 1 hour.
(If desired, pour the water over the washed beans in kettle, cover and let stand overnight.
Do not drain.) Stir in the onion, garlic, bay leaf, and salt.
(If salt pork is used add salt later.) Wash salt pork thoroughly.
Slice through pork or bacon twice each way not quite to the rind.
Cut ham into 1/2-inch cubes, if used.
Add meat to beans and bring rapidly to boiling.
(To prevent foam from forming, add 1 tablespoon butter or margarine.) Cover tightly and cook slowly about 1 1/2 hours.
Stir in tomatoes, green pepper, and a mixture of the remaining ingredients.
Bring rapidly to boiling and reduce heat.
Season to taste with salt and simmer, covered, 6 hours or longer; remove cover the last hour of cooking, if desired.
If necessary, gently stir beans occasionally to avoid sticking on bottom of kettle.
There should be just enough liquid remaining on beans to resemble a medium-thick sauce.