Water to fill a tall pot half-full
2 1/2 pounds dry pinto beans
1/2 pound ham hock (or salt pork)
6 cloves garlic, finely chopped
2 teaspoons dried oregano
10 chile pequenos, mashed
2 teaspoons lemon juice or salt

Add beans to pot (half-filled with water) and bring to a boil over medium heat. Stir frequently to prevent burning. Reduce heat to slow simmer and cook five hours uncovered, letting beans "pack." Do not stir, but add boiling water to keep beans covered.

Then in sequence, add the following, but DO NOT STIR.

After 1st hour, add ham hock (or salt pork).
After 2nd hour, add garlic.
After 3rd hour, add oregano and chiles.
After 4th hour, add lemon juice (or salt).
After 5th hour, serve beans.

Makes 4 quarts.