1 lb. dried pinto beans
1 ham hock smoked
Salt pork (about 1 1/2 inch slice)
1 can chicken broth
1 med. onion, chopped
2 stalks celery, chopped
2 bay leaves
1 tiny pinch cayenne red pepper
Garlic salt (dashes)
1 tsp. cumin
1 tbsp. Tony Chacheres Cajun seasoning
1 1/2 tbsp. dried cilantro leaves
3/4 c. mild Pace picante sauce
Water
Salt and pepper

Wash beans in a colander under cold running water. Place beans in a small size crockpot. (No precooking necessary). Add all other ingredients except water. Add water to within about 1 to 1 1/2 inches from top of pot. Cover and cook on high heat for 6 hours. Remove ham hock and salt pork. Remove rind and bone from hock and slice ham up. Return ham to pot. Remove the fat from salt pork and slice remaining pork and return to pot.

When making beans for the first time I recommend following recipe exactly, then adjusting picante sauce for milder or hotter beans. Serving suggestions: Serve with barbecued brisket and potato salad or with steak or hamburgers.