A hearty, western-style pinto bean stew seasoned with a ham bone, bacon fat, onion, garlic, tomatoes, parsley, marjoram and chili powder.

Pinto Bean Stew

1 pound (2 cups) dry pinto beans, soaked
1 ham bone
1 teaspoon salt
1/8 teaspoon hot pepper sauce
1/4 cup bacon fat or shortening
1 large onion, chopped
1 garlic clove, minced
4 medium tomatoes, chopped or 1 1/4 cups canned tomatoes
1/4 cup minced parsley
1/2 teaspoon ground marjoram
1 tablespoon (or more) chili powder

1. Drain beans, cover with fresh water. Add ham bone, salt, and hot pepper sauce. Bring to a boil; reduce heat. Simmer, covered, for about 1 hour or until beans are tender. Drain beans and reserve liquid.
2. Heat bacon fat in large skillet; cook onion and garlic in fat until golden. Add all remaining ingredients. Cover and cook about 45 minutes, stirring frequently. Combine tomato mixture with beans. Add bean liquid as needed to achieve stew consistency. Simmer, covered, over low heat for another 15 minutes. Remove ham bone before serving.

Makes 6 to 8 servings.

Recipe provided courtesy The Michigan Bean Commission.