---------- Recipe via Meal-Master (tm) v8.01
  
       Title: New Mexico Pinto Beans
  Categories: Mexican, Pork/ham, Beans
       Yield: 8 servings
  
       3 c  Dry pinto beans (1-1/2 lb)      2 1/2 qt Water
       1 ea Meaty hambone or                  1/4 lb Salt pork or cubed bacon
       1 ts 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 over night if you
   want to cut down on cooking time. When beans start to simmer add ham bone,
   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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