Cowboy Pinto Beans

1 pound dried pinto beans 1/4 pound salt pork 8 cups water, plus more as needed1 can (14 ounces) whole tomatoes with juice4 cloves garlic, crushed1 large onion, chopped2 tablespoons chili powder1 teaspoon ground cumin2 jalapeno peppers, seeded and chopped1 tablespoon Worcestershire sauce1 cup barbecue sauce or ketchup1 teaspoon kosher saltPlace beans in water to cover and soak overnight. Drain, rinse and remove wrinkled or shrunken beans (see note).Make several cuts into salt pork down to, but not through, the rind. In a heavy saucepan or Dutch oven, combine beans, salt pork, water, tomatoes, garlic, onion, chili powder, cumin, chile peppers, Worcestershire and barbecue sauce or ketchup. Bring to a boil, reduce heat and simmer gently, stirring occasionally, for at least 2 hours. Add water if necessary to prevent them from drying. When beans are soft but still hold their shape, remove from heat.Serves six to eight. Chef's tip: Try Julia Child's method of soaking beans. Cover beans with water and boil for 2 minutes. Turn off heat, cover tightly and let sit 1 hour. Drain and cook as directed.Nutrition values per serving: 342 calories, 13 g fat (4 g saturated), 45 g carbohydrates, 13 g fiber, 13 g protein, 12 mg cholesterol, 843 mg sodium."The Big Book of Barbecue Sides" by Rick Browne (2006 Collectors Press, $16.95)