Get a deep pot for beans. A heavy iron one is mighty good.
Take a half pound of salt pork and cut it into very small pieces. Fry
them until brown.
Clean your beans and soak them for at least two hours—or more. Then
boil the beans for two hours, after which add the pork and one can of
Mexican Chili Sauce. If this is not available, make your own by frying
with the salt pork: four tomatoes, three onions, two bell peppers and
one red pepper, all chopped.
Now you’ve got your mixture and after it’s all together put in six
beef bouillon cubes; salt and pepper to taste.
It’s a good idea to have enough water in the pot so that when the
beans are done a fine soup may be enjoyed before the beans are eaten.
Altogether three to four hours of cooking is necessary for the best
results with beans.