Serves:

Ingredients:

1 lb Pink beans
1 sm Can Ortega green chiles,
-chopped
1 ts Salt
1 lg Onion, chopped
3 Cloves garlic,
-minced/pressed
1/2 ts Chili powder
4 tb Salsa or to taste

Method:

Soak the beans overnight, changing water several times.
Put beans in crock-pot and cover with an inch or so of water.
Add salt, onion, garlic, and chili powder.
Cook on low until beans are soft (about 18 hours? I forget).
When beans are cooked, ladle off and reserve some of the liquid from the top.
Mash the beans well.
(I never do this as well as I'd like; I've tried a potato masher and an empty iced-tea jar.
) Add reserved liquid as necessary for consistency.
(I never have to add any, myself.
) Stir in the chopped chiles and the salsa; heat through.