1 lb dried pinto beans
½ lb smoked pork (ham hock, bacon, salt pork)
1½ large onions chopped, separated
3 cloves of garlic, chopped
Salt to taste
½ cup Miller’s Mustard
Rinse pinto beans in a colander. Put into a large bowl and cover with cold water, and inch above the beans. Soak overnight, or at least8hours.Heat a large soup pot over medium high heat. Add smoked pork,1choppedonion and garlic. Cook just ’til fragrant, a couple of minutes. Add the beans and any remaining soaking liquid. Add more water to cover beans plus an inch. Bring to a boil over high heat. Reduce to a slow simmer. Cook for 1 ½ hours, or until beans are tender. Stir occasionally to make sure they are not sticking. Add more water if needed. The final soup should be brothy, not too thick. Remove the smoked meat. Add salt to taste, and simmer another 15 minutes. Taste again and add more salt if needed. Mix the remaining chopped onion with Miller’s Mustard. Spoon onto beans after serving .Serve with cornbread.
Serves 6
