1 lb. dried pinto beans
8 c. water
1/2 lb. salt pork
1 clove garlic, minced
2 c. chopped onions
2 tbsp. Worcestershire sauce
1 tsp. chili powder
1 tsp. prepared mustard
2 c. peeled, diced tomatoes
1/4 tsp. salt
1/8 tsp. pepper

Sort and wash beans; place in a large Dutch oven. Cover with water, and add pork. Bring to a boil; reduce heat, and simmer for 1 hour. Add remaining ingredients; cover and cook over low heat 30 minutes. Uncover and continue to cook over low heat about 30 minutes. Yield: 8 to 10 servings.