Chuck Wagon Pinto Beans.

Dried beans were a staple on the trail.

Sometimes the cookie varied the standard onion-and-chili-flavored beans with a little bit of sweetening.

1 pound pinto beans

8 cups water

1 ham hock OR 1/2 cup salt pork, diced

1 pound tomatoes, crushed OR 2 cups canned tomatoes

1/2 cup brown sugar OR honey

Salt and pepper to taste

Pick over beans, cover with water and soak overnight.

The next day, drain beans and place in a large heavy kettle with a lid.

Add 8 cups fresh water, the salt pork and the tomato sauce.

Place the beans over a medium-high fire and bring to a steady simmer.

Cook steadily 1 hour, then add brown sugar and additional hot water to maintain the water level about 2 inches above the beans.

Cover another hour or two, adding hot water as necessary.

Add salt to taste.

Serves 6 to 8.