Mrs. Crenshaw's Pinto Beans

I spent years trying to replicate my mother's pinto beans, but there was always something missing. I finally came across this recipe in a 1955 Texas cookbook and it's got to be where mom (a Texan) got the recipe. Oh, the missing ingredient, maple syrup! Time required includes soaking time for beans.

• Ready In: 13 hrs 30 mins
• Serves: 4

Ingredients

• 6  cups water
• 1  tablespoon vegetable bouillon granules
• 1⁄2 lb ham hocks or 1⁄2 lb  leftover ham, - 2 inch cubes
• 2  cups pinto beans (I presoak the beans)
• 1  medium onion, diced
• 1  garlic clove, crushed
• 2 1⁄2 tablespoons chili powder (more if you prefer spicy)
• 1  tablespoon sugar
• 2 1⁄2 tablespoons maple syrup
• 1⁄2 teaspoon salt
• 1  diced  jalapeno pepper (adjust to taste) (optional)
• 1⁄2 cup  finely chopped onion (for garnish)
• 1⁄4 cup  finely chopped cilantro (for garnish)

Directions

1. Bring water and bouillon to boil.
2. Add beans, garlic, chili powder, sugar, maple syrup and salt.
3. Cover and simmer for 3 hours.
4. Add onion and ham.
5. Simmer additional 1 hour or until tender.
6. Add water as needed (in 1/2 cup increments).
7. When done, the broth should thicken and barely cover the beans.
8. Serve with garnishes and hot cornbread.