The BEST Pinto Beans!

3 1/2 cups dried pinto beans, sort out rocks and bad ones
1/2 cup brown sugar
salt to taste
1/2 tsp. black pepper
1 tsp. red pepper flakes
1 Tbsp. molasses
12 oz. lean bacon
3 cups tomato juice
1 tsp. dried mustard
1/2 large onion, chopped

Put beans in large pot and cover with water and salt well. Cook beans until soft. Check often as you may need to add more water. When beans are completely cooked drain them, setting aside a few cups of the bean broth, and add tomato juice, spices, molasses. Slowly cook onion and bacon in frying pan. Drain. Add to beans. Add enough of the reserved bean broth to cover beans by one inch. Let this simmer slowly and watch carefully as beans seem to scorch easily, for about one to two hours. Excellent served with cornbread!