1 lb. dried pinto beans
2 1/2 c. cold water
1/2 lb. salt pork, cut up
1 red chili pepper
1 med. onion, chopped
1 clove garlic, minced
1 (16 oz.) can tomato paste
1 1/2 tbsp. chili powder
1 tsp. salt
1 tsp. cumin seed
1/2 tsp. marjoram

Wash and pick over beans; put in mixing bowl. Cover beans with cold water and soak overnight. Next morning, put beans and water into Dutch oven and bring to a boil; reduce heat. Cover and simmer 1 hour. Stir in remaining ingredients; cover and simmer 3 hours or until tender. Add more water if necessary. Serves 8.