MORE CHILI BEANS

1 lb pinto or red kidney beans
6 cups water
1/4 lb salt pork, chopped
1 large onion, coarsely chopped
1 large clove garlic, crushed
1 teaspoon salt
1/4 tsp black pepper
1/2 tsp crushed oregano
1/2 tsp chili powder or to taste
1 (8-oz) can tomato sauce

Cover beans with water and simmer until beans are tender, about 2 hours.

Cook salt pork until almost crisp.  Add onion and garlic and cook until tender, but not browned.  Add salt, pepper, oregano, cumin, chili powder and tomato sauce.

Dip cup of liquid from beans and ad to sauce.  Simmer 6 minutes.  Add onion mixture to beans.  Turn into casserole and bake, covered, at 325 degrees 2 hours or longer.  Taste after 30 minutes and season to taste with more salt, if needed.  Makes 8 to 10 servings.