Chilli Beans

  • 1/4 cup brown sugar
  • One can tomato sauce
  • 1 ham hock
  • 1 onion, diced
  • Salt and freshly ground black pepper
  • 2 to 3 tablespoons white vinegar
  • 5 cloves garlic, minced
  • 1/4 cup chilli powder
  • 4 cups dried pinto beans

1. Rinse the beans under cold water, sorting out any rocks/particles. Cover in cold water and soak for 6 to 8 hours.

2. Drain the beans and place in a stockpot with the ham hock; cover with fresh water by 2 inches. Add the tomato sauce, chilli powder, brown sugar, white vinegar, garlic, onions, 1 tablespoon salt and 2 teaspoons pepper.

3. Bring to a boil, lower the heat and simmer, adding a little more liquid if the level gets too low, until the beans are tender, 3 to 4 hours. Taste, and season with additional salt and pepper if needed.

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