First Step:

1 lb. (2 1/2 c.) dried pink or pinto beans
6 c. water for soaking-cooking
1/4 tsp. baking soda
2 fat cloves garlic, minced
1 lg. or 2 med. onions, chopped
1/2 lb. pork, smoked ham, etc.

Add washed beans to water in heavy Dutch oven. Bring to boil and boil for 2 minutes. Remove from heat; add soda, cover and let stand 1 hour. To cook: Add other ingredients. Bring to a boiling point quickly. reduce heat at a low simmer. Cover tightly and forget the whole thing for at least 1 1/2 hours or until beans are almost tender.

Second Step:

2 c. (#303) solid pack tomatoes
2 tsp. chili pepper
2 tbsp. brown sugar
1/2 tsp. crushed oregano or ground cumin
1/2 c. green or red bell pepper, chopped
1/2 tsp. dry mustard
Salt to taste

Add the above ingredients to cooked beans; bring to boil; reduce heat to slow simmer. Taste for salt. Cover, let simmer 2 hours longer. The long slow cooking brings out the full flavor of the seasonings. The covered pot may be placed in 325 degree oven after the first step, or do the second step in a slow cooker or crockpot. Leftovers (if there are any) can be frozen. Recipe doubles well, if you have a pot big enough. You wouldn't believe how good these beans are with rice and hot, buttered cornbread!