Mrs. Crenshaw'S Pinto Beans - cooking recipe

Ingredients

6 cups water
1 tablespoon vegetable bouillon granules
1/2 lb ham hocks or 1/2 lb leftover ham, - 2 inch cubes
2 cups pinto beans (I presoak the beans)
1 medium onion, diced
1 garlic clove, crushed
2 1/2 tablespoons chili powder (more if you prefer spicy)
1 tablespoon sugar
2 1/2 tablespoons maple syrup
1/2 teaspoon salt
1 diced jalapeno pepper (adjust to taste) (optional)
1/2 cup finely chopped onion (for garnish)
1/4 cup finely chopped cilantro (for garnish)

Preparation

Bring water and bouillon to boil.
Add beans, garlic, chili powder, sugar, maple syrup and salt.
Cover and simmer for 3 hours.
Add onion and ham.
Simmer additional 1 hour or until tender.
Add water as needed (in 1/2 cup increments).
When done, the broth should thicken and barely cover the beans.
Serve with garnishes and hot cornbread.