New Mexico Pinto Beans

3 cups dry pinto beans; about 1-1/2 lbs
2 1/2 quart water
1 meaty hambone OR 1/4 lb salt pork OR cubed bacon
1 tsp salt; or more to taste

Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak overnight if you want to cut down on cooking time.

When beans start to simmer add hambone, salt pork or bacon. Add more water as needed but only hot or boiling wnater. Never add cold water the beans will turn dark.

If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving.

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