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

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 Id like; Ive
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.