- 1 Pound ham hocks or country ham
- 1 Tablespoon sugar
- Water, to cover
- 2 Cups dry pinto beans, sorted
- 1-1/2 Teaspoons salt
Cook ham hocks and sugar covered with water. Cook on simmer for a couple hours. When meat is tender pull apart with 2 forks to separate meat from fat, skin and bones. Return meat to broth and store in freezer till bean day.
Wash and sort 2 cups dry pinto beans. Add beans to pot with 8 cups water, 1 to 1 1/2 teaspoons salt and the ham with broth from above. Bring to boil, cover and simmer about 3 hours or until tender. Or put all the ingredients in a crockpot and cook all day.