Gene, not being able to find salt pork that wasn't soaking in water in a plastic package, I use the ham hocks for pintos. My Mom always made pintos with salt pork and they're my favorite. What makes a Texan believe that their pinto beans are better than those of North Carolina heritage?
Ed
'cause we invented them. But we don't call 'em "pintos" among ourselves. We call 'em red beans. Or frioles, for the darker complexioned Texans.
