2 c. dry pinto beans or anasazi beans, soaked overnight and drained
4 c. water
1 onion, peeled, quartered
1 clove garlic
1 carrot, cut into chunks
1 stalk celery, chunks
Sprinkle of cayenne pepper
1/2 tsp. ginger
1 tsp. cilantro, chopped fine
1 tsp. honey
1 c. salsa, med. or mild

In blender place 1 cup water with onion, garlic, carrot and celery. Pulse until vegetables are finely chopped. Place chopped vegetables, remaining 3 cups water, beans, cayenne and ginger in a slow cooker. Cover and cook on high or auto setting for at least 8 hours, add cilantro, honey and salsa, cook at least 2 hours up to 4 hours.