Crock pot
1 pkg. pinto beans (1 lb. bag dry beans)
1 or 2 smoked ham hocks (or bacon if preferred)
Chili powder
Garlic salt
1 sm. can tomato sauce

Soak, rinse and drain pinto beans. Place pinto beans in crock pot and fill pot 3/4 full with water. Cook on low temperature for 5 to 6 hours, stirring and adding water as needed. Boil hamhock for 1 to 2 hours, then add to crockpot after beans have cooked for that same amount of time. During last 1 1/2 hour of cooking time, add 1 can tomato sauce, chili powder, and garlic salt. Stir well. Serve with cornbread!

May add additional seasonings, onions, etc. for added taste.