1 lb. dried pinto beans
2 1/2 c. cold water
1/2 lb. salt pork (cut up)
1 red chili pepper
1 med. onion, chopped
1 clove garlic, minced
1 (16 oz.) can tomato paste
1 1/2 tbsp. chili powder
1 tsp. salt
1 tsp. cumin seed
1/2 tsp. marjoram

Wash and pick over beans and put in mixing bowl. Cover beans with cold water and soak overnight. Next morning put beans and water into Dutch oven and bring to boil; reduce heat. Cover and simmer 1 hour. Stir in remaining ingredients; cover and simmer 3 hours or until tender. Add more water if needed. Serves 8.