Soak the dried pinto beans in cold water for 5-6 hours or overnight.

Drain and rinse the soaked beans.

Place the rinsed beans in a large pot.

Add minced garlic, diced green bell peppers, diced orange bell peppers, diced red bell peppers, and diced onion to the pot.

Add the ham hock (or bacon) to the pot.

Cover the ingredients with about an inch of water.

Add chili powder, ground cumin, salt, and black pepper to the pot.

Stir to combine all ingredients.

Bring the mixture to a boil.

Reduce heat to low and simmer the beans until tender, about 2 hours.

Check the liquid level halfway through cooking and ladle off some liquid if desired.