Pour about 1/4 of the beans onto a white plate, pick over and pour into heavy bottomed 6 quart pot. Repeat.
Rinse beans with cold water, remove any floating beans. Cover beans with cold water (1 1/2 inch). Add the chiptotles, garlic and onion.
Bring beans to a boil then reduce heat to a simmer. Cover and cook for 1 hour, stir beans gently from the bottom. Add water if necessary to keep water level 1" above beans.
Check the beans again in 30 minutes, stir and add water if necessary. Leave uncovered. When the beans are soft, add the salt
* You might want to try adding a touch of jalapeno vinegar (or other chile-pepper vinegar)
From:  Robert Lusk, Adapted from the Border Cookbook
Posted By: Robert Lusk (Copyright: "PepperFool.com / Riverside Kitchen
Post Date:   9/9/2003