Ingredients:

2 lbs dry pinto beans

6 cups water

1 lb salt pork (or a ham bone)

1 small onion chopped

3 garlic cloves, minced

1 tbsp. salt

1 tbsp. pepper

1 tbsp. Worcestershire sauce

3 tsp cumin

2 tsp chili powder

Directions:

1.The night before you want to serve the beans place beans in a large bowl and cover the beans with water making sure water is 2-3 inches above the beans. Drain beans in a colander and rinse beans under cold water.

2. Place beans in a large crock pot.

3. Stir in all remaining ingredients.

4. Cover and place Crock Pot on high, cooking for 4-6 hours, or until beans are tender, stirring every few hours, breaking up salt pork as it gets tender.

5. Reduce heat to low and continue cooking for at least another 2-3 hours, or until ready to serve, stirring every 30 minutes or so and adding liquid as needed.

6. Add any additional seasoning as needed.

7. Serve.

8. Store leftover beans in the refrigerator or freeze them for up to 2 months.

Bon Appetit!