I found this at CDKITCHENS.COM.
I hope it works
1 pound ham hocks
1 tablespoon sugar
Water -- to cover
2 cups dry pinto beans -- sorted
8 cups water
1 1/2 teaspoon salt
Directions:
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 dry pinto beans. Add beans to pot with 8 cups water, the salt and the ham with broth from above. Bring to boil, cover and simmer about 3 hours or until tender.
This recipe from CDKitchen for Cracker Barrel Pinto Beans serves/makes 10