Instructions:
Cook ham hocks and sugar covered with water. Cook on simmer for a couple hours. When meat is tender pull apart with 2 forks to separate meat from fat, skin and bones. Return meat to broth and store in freezer till bean day.
Wash and sort 2 cups dry pinto beans. Add beans to pot with 8 cups water, 1 to 1 1/2 tsp. salt and bean ham with broth from above. Bring to boil, cover and simmer about 3 hrs or until tender.
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