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Chili Beans

1 pound pinto or kidney beans
1 medium yellow onion chopped fine
3 cloves garlic minced
6 cups water
1 teaspoon baking soda
1 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons New Mexico red chili powder
1 small can tomato paste
1/2 jar medium salsa

The night before  wash beans and put into the crockpot covered with 6 cups water. Soak overnight. In the morning pour out the water, rinse the beans again. Put them back in the crockpot covered with 6 cups of water and all the rest of the ingredients. Cook on high for about 4 hours, then switch to low and cook until done. Serve with topped with fresh chopped onions. Just before they were to be served I added 1 can of corn.

If you are questioning the addition of the baking soda it is to take away the flatulence that beans usually cause. It is an old remedy taught by my Grandmother. IT WORKS.

Be sure to practice safe cooking methods and refridgerate within 2 hours. when warming heat to at least 165 degrees F.

WOW - You sure must have a lot of beans to eat up Marilyn!...haha., and thanks for the tip about the baking soda.....I didn't know that!

I could tell you a funny true story about baking powder/soda, but I won't ...not on here!