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Directions:

Ingredients
2	pound	beans, dry pinto, soaked overnight
1	each	ham, hocks
1-3	each	jalepeno peppers, to taste
1	qt	tomatoes, canned
5	each	garlic, cloves
2	each	onions, finely chopped
1		salt, to taste
2	tablespoon	chili powder
1	teaspoon	oregano
1	teaspoon	summer savory
2	tablespoon	sugar
1	each	celery, stalk

Directions:
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.