2 lbs. smoked ham hocks
6 c. water
1 lb. pinto beans
1 c. chopped onions
1 c. sliced black olives
6 oz. can tomato paste
4 oz. can chopped green chilies
2 tbsp. brown sugar
Salt to taste

Place ham hocks and water in a large stock pot. Wash the pinto beans and add to pot (if you prefer soft beans, soak overnight first). Bring to boil. Cover and let stand one hour. Cook over low heat for one hour. Add onions, olives, tomato paste, green chilies, brown sugar and salt. Cover and cook about 30 minutes until beans are tender. Stir occasionally. Remove ham hocks. Discard skin and bones. Chop meat and add to beans. Makes 10 one cup servings. This is easily adaptable for a crock pot.