Basque Beans - cooking recipe

Ingredients

3 lb. dried pinto beans
3 slices bacon, chopped
1 large onion, chopped
3 c. fresh green beans, snapped
1 can garbanzo beans, drained
2 (10 oz.) cans tomatoes
1 1/2 lb. lean ham or small ham hock
1 tsp. salt (if desired)
6 Basque chorizos, cooked (available at Ponderosa Meats in Reno or Butcher Boy Meat Market in Sparks)

Preparation

Discard discolored pinto beans; rinse remainder under cold running water.
Drain well.
Transfer to large bowl.
Add enough cold water to cover.
Let soak at least 8 hours or overnight.