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Danny Gaulden's Pinto Beans

1 1/2	cups	dried pinto beans -- soak overnite
1 - 1 1/2	teaspoons	salt
1 - 1 1/2	tablespoons	sugar
3	strips	raw smoked bacon
		salt pork
		__ OR __
1		smoked hog jowl
3	tablespoons	onion -- finely chopped
If there's one thing I cook a lot of at the store, it's pinto beans. We serve them with our BBQ dinners. I've tried to break the recipe down into a "home" portion for you. Tips: When ready to cook, don't add too much water to the beans...this will dilute the wonderful flavor you are creating. Cover beans with about 1 1/2 inches of water and add to it as they cook, if necessary. For a little zesty flavor, (I do this at home, but not at the store), add a little chopped green chili to beans. A pinto bean will sightly more than double in size when soaked....one cup of dried beans will make 2-2 1/4 cups of cooked beans. Don't cook beans at too high a fire. This will cause a hard rolling boil and break up beans as they begin to become tender. Do a nice easy boil. It takes about 3 to 4 hours to cook till fork tender at 3100 ft. elevation.