2 c. pink beans
Water
1 tsp. baking soda
1 ham hock

SALSA:

1 c. olive oil
3 lg. Spanish onions, sliced
1 can (1 lb. 4 oz.) solid pack tomatoes
2 cloves minced garlic
Salt to taste
1/8 tsp. cayenne
1/4 tsp. black pepper
2 tbsp. Spanish seasoning
1 tsp. sugar
3/4 c. shredded Tillamook cheese
1 c. pitted ripe olives

GARNISH:

Lettuce leaves
Paprika
1/2 c. shredded Tillamook cheese

Soak beans overnight. Add soda and water to cover, bring to boil, then drain and wash well with hot water. Add diced ham hock and bone to beans, cover with water and cook over low heat for about 2 hours.

Meanwhile in a skillet over medium heat, combine all the salsa ingredients and heat, then add to drained beans and ham and cook over low heat 1 hour. Add 3/4 cup cheese and simmer for 30 minutes, stirring frequently. Add olives just before serving. Garnish with lettuce leaves, sprinkle with paprika and 1/2 cup cheese. Serves 6 to 8.