2 c. pinto beans
1 lg. onion, coarsely chopped
1/2 c. green pepper, chopped
1/2 tsp. powdered mustard
1 ham hock (to season)
2 tsp. salt
1 sm. bay leaf
2 c. tomato, mashed
2 tbsp. brown sugar
1/4 tsp. cumin seed
2 cloves garlic, sliced

Soak dried pinto beans in cold water until they enlarge. In a very heavy pot mix all ingredients together. Cook until beans are tender. The broth will thicken as it cooks.