Smoky Pinto Beans (Soup Beans)
yields about 6 cups
1 lb dried pinto beans, soaked for 8 hours
1 tsp onion powder
1 tsp marjoram (or thyme)
2 tsp liquid smoke
4 cups water
1 1/4 tsp salt
Drain the soaked beans, rinse, and drain well again. Add them with all other ingredients, except salt, to the slow cooker. Cover and cook on low until very tender, 6-7 hours. Stir in salt, turn off heat, and let sit, covered, another 20-30 minutes. Serve.