I have been making this recipe since 1969, so that's a pretty good track record, forty years. Follow the simple directions, buy the seasoning, and I think you will agree, these are the best pinto beans you ever ate. It's all in the seasoning! You must use Williams Pinto Beano spice. Purchase it here if you can't find it in your store: http://www.jeffersonimages.com/williams/WM_Index.htm I use only Bar-S Double Smoke bacon; any smoked ham will do. It's better the second day if anything is left, usually there isn't.