These are back-country beans of the South-West USA. Not sweet, no sugar, rich and almost picante. 

Instructions:

$50 Beans

1 (10 pound) smoked bone-in ham, smoked locally if you can find one
1/3 cup coarsely-ground black pepper
3 pounds pinto beans, soaked overnight
4 cups onions, chopped
12 garlic cloves,  minced 
1 tablespoon hot pepper sauce
1 tablespoon dried epazote (Mexican Tea)
Salt, to taste---add after the beans are cooked

extra water, the finished dish should be a little soupy. If you can get fresh epazote, top each bowl you serve with 1 tsp. shredded leaves.  Pan de Campo, cowboy bread on the side is a must!

Thoroughly rub down ham with pepper, massaging it into every pore. Let the ham sit for at least 1 hour, or refrigerate it overnight. Place ham in a large 12 quart stockpot. Fill the pot with water to cover the ham by several inches. Let the pot bring to a soft boil, then simmer over low heat about 6 hours, covered, until the meat literally falls apart.

Remove the ham and bone. Chop 1 cup on the meat 1 cup and reserve the extra meat for another use. Add the pintos and remaining ingredients, except ham and salt, to the broth. Barely simmer the beans for 3 to 4 hours, stirring them occasionally, until they are quite soft but still hold their shape. Add a little more water if the beans begin to look dry. Stir in the salt in the last few minutes of the cooking time. The pintos can be kept warm for another hour, covered, over very low heat. Serve the beans hot. (Really better if reheated the next day.

Serves 12.