1 lb Dried pinto beans 2 1/2 c Cold water
1/2 lb Salt pork, cut up
1 Red chili pepper
1 medium onion - chopped
1 Clove of garlic - minced
1 can Tomato paste - 6 oz.
1 1/2 tb Chili powder
1 ts Salt
1 ts Cumin seed
1/2 ts Marjoram
Wash and pick over beans; put in mixing bowl. Cover beans with cold water and soak overnight. Next morning, put beans and water into a Dutch oven and bring to a boil; reduce heat. Cover and simmer for 1 hour. Stir in remaining ingredients; cover and simmer for 3 hours or until tender. Add more water if necessary.