From the kitchen of Susan Westover Shahan, (Robyn’s mom) Riverton, Utah
(shared by Robyn Spears)

4 Cups dry pinto beans
1 teaspoon baking soda
1 Tablespoon kosher salt
2 bacon slices
1 –2 cans diced green chilies
1 garlic clove, minced
1 teaspoon pepper
½ jalapeño, minced

Rinse 4 cups of beans thoroughly. Place in big pot and cover with water 2 – 3 inches above (a lot). Sprinkle with baking soda. Soak 6 – 24 hours OR bring to boil and allow to sit 1 hour. Drain water and replace with fresh. Bring to a boil Add whole bacon, diced green chilies, garlic, salt and pepper, and jalapeño. After boiling, bring down to a simmer and continue replenishing with water. Cover and stir every 45 minutes. Cook 3 – 5 hours until tender. Long and slow is the key.