Title: Chuck-wagon bean pot
 Categories: Crockpot, Soups, Usenet
      Yield: 6 Servings
 
      1 lb Bean (any variety), dry
      1    Ham hock or shank
      1 lg Onion, chopped
      6 c  Water
      1 t  Salt
      7 oz Green chili salsa
           -(up to 10 oz; or use
           -tomato sauce, canned
           -or stewed tomatoes)
 
  Rinse the beans and remove any foreign matter.  Mix all ingredients
  in the cooking vessel.
  
  IF USING A SLOW-COOKER:  Cover, set temperature at low, and forget
  for at least 10 hours.  If you have only half a day, cook the mixture
  5 or more hours on high.
  
  IF USING A STOVE:  Heat all ingredients to boiling with pot
  uncovered. Turn down heat, cover, and simmer gently, adding enough
  boiling water to keep beans well covered. Most bean varieties will be
  done in 2 to 3 hours.
  
  When beans are done, take out ham bone, cut off the meat and put it
  back into the pot. Serve hot with corn bread or muffins. Green chili
  salsa is a Mexican sauce made from green chili peppers, onions,
  vinegar and other ingredients.
  
  NOTES:
  
  *  A Hearty Bean Stew -- I got this recipe