1 pound dry pinto beans
8 cups water
1 large, meaty ham stock
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste

1 pound dry pinto beans 8 cup s water 1 large, meaty ham stock 1 large onion, chopped 2 cloves garlic, minced 1 teaspoon chili powder 1 teaspoon salt, or to taste 1/4 teaspoon ground black pepper, or to taste

1. Place the beans and water in a large stockpot. Add the ham hock, onion and garlic. Season with chili powder, salt and pepper. Bring to a boil, and cook for 2 minutes. Cover, and remove from heat. Let stand for one hour.
2. Return the pot to the heat, and bring to a boil once again. Reduce heat to medium-low, and simmer for at least 3 hours to blend flavors. The longer you simmer, the thicker the broth will become. I like to cook mine for about 6 hours.
3. Remove the ham hock from the broth and let cool. Remove the meat from the bone, and return the meat to the stockpot, discarding the bone. Adjust seasonings to taste.