3 c. dry pinto beans
2 smoked ham hocks
1 lg. onion chopped
1/2 bell pepper chopped
2 lg. cloves garlic crushed
2 tbsp. worcestershire sauce
2 beef bouillon cubes
1/2 tsp. oregano
5 tbsp. tomato sauce
Salt to taste
Water
1 tsp. sugar
3 slices bacon cut into small pieces

Place beans and ham hocks in pressure cooker. Add water to a level of approximate 4 to 5 inches above dry ingredients (beans and hocks). Cover and pressure 55 minutes over medium heat. In another skillet, fry bacon pieces (not crisp). Add onions, green pepper and garlic and saute in bacon drippings until tender. Add tomato sauce, worcestershire sauce, beef bouillon, oregano, salt, and sugar. Stir until heated through. Add mixture to pressured beans and allow to simmer on low medium heat until sauce thickens (approximately 30 minutes). Add more water if necessary. Serve over white rice. Note: If you don't have a pressure cooker, soak beans overnight, then proceed as indicated, cooking beans until tender. Add more water if necessary.