Ranger Ranch Beans

1 lb dry pinto beans 

5 cups cold water 

2 teaspoons chicken bouillon 

4 ounces ham hocks  ^(optional)

¹⁄₄ teaspoon liquid smoke (optional)

1 ¹⁄₂ tablespoons combination of  chili powder & paprika  

1 tablespoon brown sugar (or honey)

¹⁄₂ teaspoon black pepper (for spicier beans add another 1/2 Tsp)

¹⁄₄ teaspoon cumin 

¹⁄₂ teaspoon oregano 

¹⁄₂ teaspoon garlic powder or 1 -2 garlic clove, minced (or use both) 

1 ¹⁄₂ tablespoons onion powder or 1 medium onion, chopped (or use both)
1 bell pepper, chopped (optional)
Hot peppers of choice, diced (optional)

1 teaspoon seasoning salt (add in the last 30 min only) 

¹⁄₄ cup tomato puree (add in the last 30 min only)

1 teaspoon brown sugar (or honey) (add in the last 30 min only) 

• Wash beans and place in a large pot or kettle. Add water and remaining ingredients (except salt and tomato puree, which should be added in the last 30 minutes before beans are done). Cover and simmer for 5 to 6 hours. Check liquid level occasionally and add more water (add boiling water, never cold) as needed to keep beans covered.
• If cooked in a crock pot, (you will need extra cup of water if you did not pre-soak) and cook them on the low setting. It also may take a little longer than the 5 to 6 hours.
• Note: You can reduce cooking time by soaking beans overnight or using or (1 Hour soak method).
• Add ¼ Cup of tomato puree with additional 1 tsp brown sugar or honey in the last hour. Adjust salt and sugar to your liking.

*Rangers: this can be made over campfire.

Source: Food.com