1 lb. dry pinto beans
7 c. cold water
2 lbs. smoked ham hocks
1/2 c. chopped onion
1 (4 oz.) can green chili peppers (seeded and chopped)
2 tbsp. sugar
1 (6 oz.) can tomato paste

Rinse beans. Combine beans and cold water. Bring to a boil, then simmer for 2 minutes. Cover and let stand 1 hour. Do not drain. Add ham and onions. Cover and cook over low heat for 2 hours.

Remove ham, cut into cubes and return to beans. Add tomato paste, chopped chili peppers and sugar. Cover and cook until beans are tender. Add more water if needed. 6-8 servings.