Mexican Pinto Beans
1 lb. pinto beans
1 15 oz. can tomato sauce
1 can water (or so)
1.5 cups chopped ham
1 clove garlic, chopped
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. black pepper
1/4 tsp. cayenne pepper (more if you like them spicy)
Soak beans in water at least 4 hours or cover with water, heat to boiling, turn off stove, and let sit covered for 1 hour. Drain and rinse.
Put beans, tomato sauce, ham, and garlic in your pan and add enough water to cover. Add spices and stir.
Stovetop: Cover and cook for 1.5 hours at a slow simmer.
Crockpot: Cook on low for 10-12 hours.
