Bigwheel's Prize Winning Top Secret Pintos

2 lbs dry Pintos (rocks picked and well washed)
1/2 lb Salt Pork
1 onion
1/2 bell pepper
3 or 4 garlic cloves
1 T. Wooster Sauce
1 T. Dry Mustard
1 T. Gebhardts Chili Powder
1 T.  Ancho Chili Powder
1 T. Chimayo Chili Powder
1 can Extra Hot Rotel Tomatoes with Habs
Salt and pepper to taste
(may have had a bay leaf in there too..cant remember)

Cover beans with 2" of water in a large pot..add the salt pork and cook
slowly with a lid till beans are nearly tender..adding water if needed.
Remove the lid, move  beans to the smoker, and smoke for at least 2 hrs.
Return to stove and continue cooking till beans are fully tender. Rough chop
the veggies and run them along with tomatoes through the food processor to
make a puree (will look and taste like a thin Salsa). Add the puree to the
beans along with all other ingredients. Simmer for another 10-20 mins or
till the ingredients have incorporated well. Test for saltiness several
times along the way. Tastes better the next day.

