Ingredients:

1-pound dried pinto beans

1/4 medium yellow onion, diced

1/4 cup chile powder (more or less to your taste)

1 tablespoon kosher salt

1 tablespoon black pepper

2 teaspoons onion powder

2 teaspoons garlic powder

1/4 teaspoon ground cumin

1 heaping teaspoon of beef bouillon

2 smoked ham hocks

Directions:

1. Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours.

2. Alternatively, you can bring the pot to a boil, turn off the heat, cover the pot, and let them quick soak for 1 hour.

3. To cook the beans, add the ham hocks to the pot. (Do not drain the soaking liquid.) You want there to be at least an inch and a half of water above the beans, so add more water to the pot if needed. Bring the pot to a boil, then turn down the heat down to low, cover the pot, and then gently simmer for 1 hour.

4. After 1 hour, remove the cover and then continue to cook the beans until they are tender. (Anywhere from 1 hour to 3 hours.). Remove the ham hocks, allow to cool, and remove all meat, discard fat, etc., dice the meat and return it to the beans.

5. If you want to make these in the Slow Cooker, after soaking, cook them covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours. These beans are even better the next day. Serve with fresh homemade cornbread.

Bon Appetit!