1 lb. (about 2 1/2 c.) pink, red or pinto beans
6 c. water
1/2 lb. smoked ham, salt pork, or slab bacon
1 1/2 tsp. salt
1 lg. onion, thickly sliced or chopped
2 lg. cloves garlic, thinly sliced
1 sm. bay leaf
1/2 c. chopped green or sweet red pepper
2 tbsp. brown sugar
1/2 tsp. dry mustard
1/4 tsp. oregano or ground cumin
2 c. canned or peeled fresh tomatoes

Put beans in water in a large pan, bring to boiling; boil 2 minutes, cover and let stand for 1 hour. Cut smoked ham into 1/2 inch cubes, or wash and slice salt pork or slab bacon, cut through twice each way not quite to rind. Add beans and soaking water.

Add salt, onion, garlic and bay leaf. Bring to boiling; cover and boil gently about 1 1/2 to 2 hours, until beans are tender. Add rest of ingredients. Cover and cook slowly about 2 hours, until liquid resembles a medium-thick gravy. Stir once or twice during cooking. Long, slow cooking helps make a nice, rich flavor.