COWBOY BEANS

1 lb. pinto beans, picked over 1 smoked ham hock (»1 lb) 1 small onion, finely chopped 4 oz can chopped, drained, canned chiles 16 oz can tomato puree ½ teaspoon hot sauce, or to taste 1 teaspoon sugar ¼ teaspoon ground black pepper 2 teaspoon salt	Place the beans in a strainer and rinse them under cold running water. Put them in a container with a generous quantity of water and let the beans stand for at least 4 or 5 hours or overnight. Drain the beans, discard the soaking liquid, and rinse the beans again under running water. Place the beans and ham hock in a large heavy kettle with cold water to cover, and bring to boil over high heat. Lower the heat and simmer the beans until they are tender, 1½ to 2 hours, adding water as needed. Remove the ham hock and cut the meat into small pieces, discarding the bone. Return the meat to the kettle. Add the onion, sugar, salt, pepper, hot sauce, chiles, and tomato puree and cook 15 minutes longer. Stir well, and correct the seasonings. Makes 4 servings.
Serving Ideas: Serve with beer. We normally eat this dish as a main course with freshly prepared hot cornbread sticks
Comments: Gets better with reheating.