Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              pound  pink beans -- uncooked
  1           teaspoon  garlic salt
  1           teaspoon  onion salt
     1/4      teaspoon  thyme
     1/4      teaspoon  marjoram
  10      fluid ounces  ounces beef broth -- or chicken broth
  1         16 oz. can  canned stewed tomatoes
     5/8         ounce  chili seasoning mix

Preparation:

Soak beans by the preferred method. (For each pound of California dry beans add 10 cups hot water. You may add up to 2 teaspoons of salt per pound of beans to help the beans absorb water more evenly. Heat to boiling, let boil 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour, but preferably 4 hours or more. The longer soaking time is recommended to allow a greater amount of sugars to dissolve, thus helping the beans to be more easily digested. Always discard the soak water.) Drain and empty them into a large pot. Add 6 to 8 cups boiling water, garlic and onion salt, thyme, marjoram. Cover and simmer until beans are tender (2 1/2 to 3 hours.) Don't let beans boil dry. Add hot water as needed. Spoon out 3 cups of the cooked beans to use another day in another way. Mash rest of beans with their liquid. Add remaining ingredients, plus 1 cup hot water. Heat at least 10 minutes to blend flavor

Nutritional Information:

275 Calories (kcal); 1g Total Fat; (2% calories from fat); 16g Protein; 52g Carbohydrate; 0mg Cholesterol; 614mg Sodium