Cracker Barrel's Pinto Beans (Copycat)

Cracker Barrel's Pinto Beans (Copycat)

1 Pound ham hocks
1 T sugar
Water, to cover
2 C dry pinto beans, sorted
1-1/2 t salt
Cook ham hocks and sugar covered with water. Cook on simmer for a couple hours. When meat is tender pull apart with 2 forks to separate meat from fat, skin and bones. Return meat to broth and store in freezer till bean day. Wash and sort 2 cups dry pinto beans. Add beans to pot with 8 cups water, 1 to 1 1/2 teaspoons salt and the ham with broth from above. Bring to boil, cover and simmer about 3 hours or until tender.