2 cups dried pinto beans
6 cups water
1 medium onion, thinly sliced
6 beef or chicken bouillon cubes
2 teaspoons dried crushed red chili peppers
2 teaspoons garlic, or to taste
2 ounces lean salt pork, optional
Wash beans and discard any blemished beans. In a 4 quart slow cooker, bring water to a boil. Drop in beans and cook briskly for 2 minutes. Turn off heat, cover and let soak 1 hour. Add onion, garlic, crushed chilies, bouillon, pork and bring to a boil over high heat. Reduce heat to its lowest setting and simmer tightly covered for 5 1/2 hours or until tender. Add water as necessary. Salt can be added at the end if desired.
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