For Mama Patti Astorino

Wash and sort 8lbs of pinto beans, then soak beans overnight.  

Place beans in pot with 5lbs of smoked Ham Hocks, fill with water, salt and black pepper, bring to a boil and then reduce temp to medium to medium low, check water levels periodically and stir.  Top with water as needed. Will take a few hours, pull a bean out and blow on it, if the skin crackles, the bean is done.  Drain but reserve bean water.

In another pot, saute 3lbs diced onion and add 4lb ground beef. Brown the ground beef and drain.  Add #10 can of ketchup, 3 cups yellow mustard, 2 cups molasses, 2 packed cups brown sugar, 2 cups apple cider vinegar, 2 bottles chipotle Tabasco sauce, 2 tbl each: cumin, chili powder, coriander, white pepper.

Add beans to beef mixture, and pull meat from ham hocks, add to beans.  Add a little bean water to loosen if needed.  Place into deep pans and cover with cornbread batter.  Place into oven and bake per instructions for cornbread batter.  

Instead of water or milk for your cornbread, use buttermilk and a couple cans of creamed corn.  Add crushed red pepper flakes if you desire.