New Mexico Pinto Beans

3 cups dry pinto beans (1-1/2 lb)
2 1/2 quarts water
1 ham bone (Meaty) or 1 teaspoon salt
1/4 lb salt pork or bacon, cubed
8 servings

Wash and pick over the beans, removing loose skins or shriveled beans.
Put in a large covered pot and cover with hot water. Soak over night if
you want to cut down on cooking time. When beans start to simmer add ham
bone, salt pork or bacon. Add more water as needed but only hot or
boiling wnater. Never add cold water the beans will turn dark. If you
cook without a lid the beans will also turn a dark color. When the skins
are almost as tender as the inside of the beans, they are done. They
should not be broken. Add salt and allow to stand before serving.


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