Ranch Beans

2 qt. Chicken Stock (have 2 qt. extra on the side to add to beans to keep them from getting dry)

2 LB Pinto Beans (dry) -picked through and rinsed- let sit in a bowl with water to cover them while you get everything else ready then drain them discarding the water

1 tsp. dry ginger- this helps to prevent the gas toots

Put in a 10 qt. Dutch oven and bring to a boil with the lid on.

Once it boils reduce heat to simmer.

Add:

1 can of SPAM- cut up and fried to just get it browned or a meaty Smoked Hamhock (not smoke flavored really smaoked)

1 TBS garlic- diced-minced- or crushed

1 TBS Paprika

3 TBS Onion flakes - or 1/2 lg. Yellow Onion

Replace lid on Dutch oven.

Simmer about 4 hrs. 'til beans are tender, stirring every 20 min. so they don't stick and add more broth if needed. You want to keep the beans covered- a few will float on top.

After the beans are tender, add:

1 10 oz. can Rotel tomatoes and diced green chilies (that's 1 item not 2 different)

1 7 oz. can of diced green chilies

1 TBS Chili Paste (taste it first it may already be as hot as you want)

Continue to cook another 30 minutes -until beans to where you want them.

NOTE:

I cook them on my barbecue with the lid closed over the Dutch oven.

I made them so they were thick NOT soupy. There was plenty of sauce but they didn't run all over your plate.