This dish was developed in honor of the famed silent film cowboy star, Tom Mix.

1 pound dried pinto beans, sorted, rinsed and drained
8 cups water
1 to 1 1/2 pounds ham shank
2 medium onions, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon dried cilantro
1/2 teaspoon pepper
1 teaspoon salt
2 limes

In a large kettle, add the beans and pour in water. You want the water to cover with enough water about 2 inches above beans. Cover and let stand overnight. On the other hand, bring beans to a boil for 2 minutes. Remove from heat and cover for 1 hour or until tender. Drain the beans and add the 8 cups of water. Then add ham, onions, and garlic. Bring the water to a boil and cook the bean for 10 minutes. Then reduce the kettles heat to low and simmer for 2 hours. Then remove the ham. Allow the ham to cool, then cut into 1/2-inch pieces. Return ham to the kettle. You add the cumin, oregano, cilantro, and pepper next. Continue to simmer for an additional 1 hour. The beans should be very tender and with little liquid. (If the beans to become too dry, add a little water. If the beans are too soupy, continue to cook.) Now is the time to add the salt. Cut limes into wedges and squeeze into beans.

For Picnicking & Tailgating: You want to make this recipe a day or two ahead. Just heat and place in thermos or thermal containers and head to the picnic or tailgate site. Just serve out of the thermal container or pour from the thermos.

Makes 8 servings.