This recipe is from my father-in-law, Kenny Short. He was an old rancher who grew up eating beans every day. I always loved the ones he cooked, so a long time ago he gave in and let me watch him make them.
2 pounds dried pinto beans
4 cloves garlic -- minced
1 cup barbecue sauce
4 large dried red chile peppers -- crumbled
salt and pepper -- to taste
2 medium ham hocks
Rinse beans and cover with cold water. Let sit overnight. Next morning, drain beans and recover with cold water. Add ham hock and bring to boiling. Reduce heat and simmer, covered. After about 2 hours, add garlic, chiles, and barbeque sauce. Add salt and pepper a short while before serving. (Don't add salt until beans are soft as it will keep them from softening.)
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