INGREDIENTS
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1 lb dry pinto beans
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5 cups cold water
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2 teaspoons chicken bouillon
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4 ounces ham hocks
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1⁄4 teaspoon liquid smoke
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1 1⁄2 tablespoons combination of california chili powder (New Mexico, Hungarian Paprika. All Mild)
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1 tablespoon brown sugar, plus
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1 teaspoon brown sugar
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1⁄2 teaspoon black pepper (for spicier beans add another 1/2 Tsp)
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1⁄4 teaspoon cumin
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1⁄2 teaspoon oregano
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1⁄2 teaspoon garlic powder or 1 -2 garlic clove, minced
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1 1⁄2 tablespoons onion powder or 1 medium onion, chopped
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1 teaspoon seasoning salt (add in the last 30 min only)
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1⁄4 cup tomato puree (add in the last 30 min only)