1 pound dry pink beans
1 teaspoon garlic salt
1 teaspoon onion salt
¼ teaspoon each thyme and marjoram
1 can (10 ½-oz.) beef or chicken broth
1 can (16-oz.) stewed tomatoes
1 package 1 5/8-oz. Chili seasoning mix or 1 can (7 to 10-oz.) green chili salsa

Soak beans by preferred method found on this site.  Drain and empty them into a large pot.  Add 6 to 8 cups boiling water, garlic and onion salt, thyme, and marjoram.  Cover and simmer until beans are tender (2 ½ 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 flavors.