2 lbs. pink kidney beans
1 lg. or 2 sm. ham hock
2 1/2 tsp. salt
Water according to back of bean pkg. or ham hock stock
1 lg. onion, chopped
4 cloves garlic
1/2 bell pepper, chopped
1 tsp. oregano
1 tsp. cumin, whole seed
1 lg. can whole peeled tomatoes, chopped with liquid
4 tsp. chili powder, Gebhardt's Brand
2 tbsp. bacon drippings

In small saucepan, bring the ham hocks to a boil. Lower the heat and simmer until the meat begins to drop off the bones. Cool and shred. While the ham hocks are boiling, bring the beans to a quick soak (boil) according to package back. Drain. Add water according to package directions and the shredded ham to the beans. Bring to a boil. Lower heat and simmer until done.

While the beans are cooking, melt the bacon drippings in a large frying pan. Saute onions, garlic and bell pepper until the onion is transparent. Add the tomatoes and spices. Cook until most of the liquid has evaporated, then add to the beans before they are done so that the flavors blend.