Sweet and spicy pinto beans

Blake often laughs when I try to make a recipe the same way twice. We have had pinto beans and rice about a handful of times and they never end up the same way. I rarely use recipes so it's hard to make the same dish more than once. Lucky for me, and for you, I am writing it down this time. Note: This recipe take about 2 hours to make. I'm sure you could soak the beans overnight to cut down on cook time but who really remembers to do that the night before?

Sweet and spicy pinto beans
Makes about 8 servings

16oz bag of dried pinto beans
1 meaty ham hock. ( we used the bone from our Christmas ham that I froze) If you cant get your hands on  hambone, 1 cup of ham cubes would do.
1 jalapeno, NO SEEDS! Finely diced
1 medium brown or white onion, diced or thinly sliced
1 green pepper, diced
1/4c ketchup
1/8c apricot jam, or orange or even honey
salt and pepper to taste
tabasco sauce for extra heat

Add 2 quarts of water to a dutch oven or large pot. Add beans, ham hock, jalapeno, and onion. Turn heat to medium high and wait for mix to boil. Once it begins to boil, lower heat to low to medium low and put on a lid. Simmer for about an hour. After an hour, add green pepper, ketchup, jam and salt and pepper. Stir.  Put lid back on and simmer for about another hour.  The water mixture should begin to thicken. I check the beans often just to make sure all of the liquid hasn't boiled out. After about two hours, remove lid and stir the mixture to make sure all ingredients are incorporated. Add more liquid if too thick and boil for longer if the liquid seems too runny.  Cook until beans are fork tender. I usually eat these beans over rice or cornbread.