Anasazi Beans

1 pound dry Anasazi beans
1 (29 Ounce) can reduced sodium chicken broth
1 large onion, chopped
1 fresh jalapeno pepper, chopped
2 cloves garlic, minced
1/2 cup green salsa
1 tsp. cumin
1/2 tsp. black pepper
water if needed

Place the pinto beans in a large pot, and pour in the chicken broth.  Stir in onion, jalapeno, garlic, salsa, cumin and pepper.  Bring to a boil, reduce heat to medium-low and continue cooking 2 hours, stirring often, until beans are tender.  Add water as needed to keep the beans moist.

* I don't cook mine this way, I soak my beans over night, and then I put them in the crock pot on high or low depending on how much time I have.  High 4-6 hours low 8 - 10 hours.  I usually don't run out of liquid because I soak them, but if it seems like you are going to add some water.