INGREDIENTS
1 pound dry pinto beans (picked over)
6 cups water
1 smoked ham hock
1 bunch of cilantro stems (see note)
½ sweet onion cut into four chunks
1 jalapeno pepper (optional)
1 tsp. coarsely ground black pepper
2-3 Tbsp. bacon drippings
1-2 tsp. salt (add after beans are cooked)