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Mexican Beans

4 cups pinto beans
1 large onion
2 large tomatoes or 1 can stewed tomatoes
8 oz salt pork or ham hock
2 tsp salt, or to taste
1 tsp garlic powder
1 tsp cumin seeds
1 tsp pepper
1 jalapeno pepper

Soak beans in water overnight; rinse. Place beans in slow cooker, cover with water. Add all the ingredients. Cook on high for 10-12 hours. Check water level occasionally. Serve with cornbread or mash and use as refrieds. May be frozen.

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