Categories: Beans, Mexican 
      Yield: 6 servings 
  
      1 lb Pink beans                          3    Cloves garlic, 
      1 sm Can Ortega green chiles,                 -minced/pressed 
           -chopped                          1/2 ts Chili powder 
      1 ts Salt                                4 tb Salsa or to taste 
      1 lg Onion, chopped                  
  
  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.