1 lb. dry pinto beans
1 small onion, peeled and quartered
1 small bunch cilantro, rinsed (I just use the leaves)
3 cloves garlic, peeled
3/4 (12 oz.) pkg. salt pork, sliced or diced (Hormel)
salt and pepper to taste
1 (7 oz.) can Herdez salsa casera (do not add until last 30 minutes of cooking)

Rinse and sort beans. Drain and place in Crock-Pot. Add all ingredients except Herdez salsa. Fill Crock-Pot with water leaving about 2-3 inches from top.

Cook on HIGH for 5 1/2 hours. Add Herdez salsa, stir and cook an additional 30 minutes.

Submitted by: Darla, Texas