Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        smoked pork shoulder/butt or brisket -- about
   1      pound         dry pinto beans
   7      cups          water -- (I used beef stock)
     1/2  cup           chopped onion
   4                    minced garlic cloves
   1      tablespoon    salt -- (I omitted)
   4      tablespoons   good chili powder
   2      tablespoons   cumin seed powder
   2      tablespoons   oregano or Italian spice medley
   4      ounces        or 1 can green chili peppers -- chopped

Preparation:

Put everything but the meat in a big heavy kettle and simmer for 5 hours or until the beans are done. Chop or pull the meat into bite-sized pieces and add to the kettle. Continue to simmer another hour or until the desired thickness is achieved. This is very simple to make, and delicious as a main course over white rice. Note: If you just want beans, obviously just leave out the meat and serve it on the side. Note #2: Yes, you can put the beans in a pot on the smoker. I would use a wide shallow pan of sorts so more beans are exposed to the smoke. You won't have to open the pit often to stir. Leave then in there for an hour or so