1 lb. bag pinto beans
Water to cover beans
4 tbsp. chili powder
1/2 lb. bacon
1 tsp. baking soda
Salt & pepper, to taste

In large pan, add beans to hot water. Boil very fast for 3 minutes. Remove from heat and add chili powder, ham hock and soda. Let stand 1 hour. Cook slowly 2 1/2 hours or until done. Salt and pepper to taste.

Hint: The rate of rehydration is faster in hot water than at room temperature. Dry beans absorb as much water in 1 hour when soaking is started by boiling them in water for 3 minutes as they do in 15 hours in cold water. When the beans are cooked in the liquid used for soaking, they are as pleasing as those prepared by the standard practice of soaking overnight. Dry beans cooked without soaking take longer to cook and are not so tender as those soaked before cooking.