New Mexico Pinto Beans

      3 c  Dry pinto beans (1-1/2 lb)      2 1/2 qt Water
      1 ea Meaty hambone or                1 ts Salt, or more to taste
    1/4 lb Salt pork or cubed bacon                 
      

  Wash and pick over the beans, removing loose skins or shriveled beans. Put
  in a large covered pot and cover with hot water. Soak over night if you
  want to cut down on cooking time. When beans start to simmer add ham bone,
  salt pork or bacon. Add more water as needed but only hot or boiling
  water. Never add cold water the beans will turn dark. If you cook without
  a lid the beans will also turn a dark color. When the skins are almost as
  tender as the inside of the beans, they are done. They should not be
  broken. Add salt and allow to stand before serving.