Ingredients

• 1 pound Pinto beans, dried
• 1 whole Ham hock, smoked
• 1 whole Onion, large , chopped
• 4 tablespoons Cider vinegar
• 4 tablespoons Molasses
• 2 tablespoons Brown mustard (e.g., spicy brown)
• 1 tablespoon Black pepper, coarsely ground
• 1.5 teaspoons Garlic powder
• 1 teaspoon Cumin powder
• 1 teaspoon Fresh ginger, grated or minced
• 0.5 teaspoon Red pepper flakes, crushed
• 0.25 teaspoon Ground cloves
• Water (enough to cover plus 1 inch)
• Salt (to taste, if needed)
• Cooked bacon, crumbled (optional garnish)

Instructions

1. **Soak Beans:** Rinse dried pinto beans and pick over. Place beans in a large bowl or pot, cover with plenty of cold water, and let soak overnight.
2. **Combine Ingredients:** Drain the soaked beans. Preheat oven to 325°F (160°C).
3. In a large (at least 4-quart) oven-safe baking dish or Dutch oven, combine the drained pinto beans, smoked ham hock, chopped onion, cider vinegar, molasses, brown mustard, black pepper, garlic powder, cumin, ginger, red pepper flakes, and ground cloves.
4. Stir gently to mix.
5. Add enough fresh water to the dish to cover the bean mixture by about 1 inch.
6. **Bake:** Cover the baking dish tightly with a lid or heavy-duty aluminum foil.
7. Bake in the preheated oven until the beans are tender. This will likely take 3 hours or more, depending on the beans. Check after 2.5 hours.
8. During baking, check periodically (e.g., every hour after the first 2 hours) and add more hot water if the mixture looks dry, ensuring the beans remain submerged.
9. **Finish:** Once the beans are tender, remove the ham hock. If desired, pull the meat from the bone, shred or chop it, and return the meat to the beans. Discard the bone and skin.
10. Taste the beans and add salt if needed (the ham hock may provide enough salt).
11. Stir the beans well. If you prefer thicker beans, you can bake uncovered for a final 15-20 minutes.
12. Garnish with cooked crumbled bacon before serving, if desired.
13. Serve hot.