1 pkg. pinto beans
Sorghum
Grey Poupon mustard
Barbecue sauce
1 onion, optional
1 pkg. pork hocks

Soak beans in water for one day. Next cook beans on the stove in water and 1 tablespoon baking soda; skim off white foam. When tender, add cooked pork hocks and 1 cup sorghum, 2 tablespoons mustard, 1/2 cup barbecue sauce. Test for flavor. Cook on stove on low until pork falls off hocks. Experiment if you wish.