This Cuisinart dutch oven is our favorite

Gabriel's Authentic Mexican Pinto Beans - "Family Recipe"

Sister Robin made this at my house when we came together for the 2011 Susan G. Komen race.  

• 1.5 pounds of pinto beans, cleaned
• 1/2 pound smoked pork chops (cut into 1/4 inch squares)
• 1/2 pound bacon (cut into lardon)
• 1/2 pound ham (cut into 1/4 inch squares)
• 1 onion (yellow, white or red) diced
• 1 jalapeno, finely diced
• 1 teaspoon olive oil

Directions

1. Boil the pinto beans in plenty of water for two hours, until tender.  Do NOT dispose of the cooking water - this will become the stock.
2. Saute the onions and jalapeno in the olive oil until translucent.
3. Using same pan used to cook the onions/jalapeno (set the cooked onions/jalapeno to the side) fry the bacon lardons until cooked and add the smoked pork chops and ham to pan.  Cook until the meats get browned bits in spots.
4. Toss everything into the pot of cooked beans (and stock!), and simmer for at least 30 minutes (up to hours)  Add salt and enjoy!