Dan Trimble's Magic Frijoles

I cut out this recipe from our Arizona newspaper a few years ago. We like to eat the beans whole like soup and also mash up others for refried beans. They are a favorite. Warning: They are rather spicy!

5 cups dried pinto beans
3 smoked ham hocks
1 chopped onion
5 pickled gueritos (small white chile peppers)
1/2 T. black pepper
1/2 T. garlic powder
Water
2 tsp. salt

Sort beans to remove rocks and dirt clods. (This is a very important step!) Rinse well. Soak beans overnight in water to cover. Drain, discarding water.

Combine beans, ham hocks, onion, peppers, pepper and garlic powder in a large soup pot. Add water to cover. Bring to a boil over medium-high heat. Continue to boil for 30 minutes, then lower heat, cover and simmer for 3 hours, until beans are tender. Add the salt now. Remove peppers.

For refried beans, mash beans with potato masher and allow to simmer until liquid is reduced and the beans are the desired consistency.

These freeze really well. I often double the recipe and freeze the beans while still whole in individual bags. I then heat the beans and mash for refried beans. They are really yummy.