6 canned jalapeno peppers - or suit yourself
1/2 Teaspoon cayenne pepper
1 Teaspoon black pepper
1 Tablespoon chili powder
2 Pounds pinto beans - dry
1/2 Pound salt port - cubed 1x1x1/4"
2 Medium onion - chopped
2 Cloves garlic - minced
Soak the beans overnight. Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours. When the beans are done, test for salt and adjust to our preference. Don`t salt in advance, because the salt pork will do that for you.