Cook the beans.
Rinse the pinquito beans under water and pick out any stones or debris. Add the beans to a large stock pot
along with the ham hock, and about 10 cups of water. The water should cover the beans by at least a couple inches, the water amount doesn't have to be exact. Cover the beans and turn the heat to high. Bring to a rolling boil. Lower the heat to a simmer, usually this is about medium-low heat but every stove is different. There should be a slow bubble in the center of the pot. Simmer for about 2-3 hours. Check the water level and add more hot water as necessary to keep the water at least 1 inch above the beans. Make sure you bring it back to a simmer if you add water. The beans are done when they are tender but still firm. They will keep their shape but should not be chalky.