1Rinse and soak the pinto beans overnight in 4 cups of cold water with 1 tsp of the onion salt and 1 tsp of the garlic powder.
After soaking the beans overnight, drain them and rinse them again. As you put the beans in the slow cooker, remove any of the broken beans.
Add 3 cups of cold water, 1 tsp of onion salt, 1 tsp of garlic powder and mix.
Add picante sauce, tobasco sauce and mix.
Dice up 6 green chiles, 4 of the canned whole tomatoes and the medium yellow onion and mix.
Cover the slow cooker and turn on low heat.
Cook the beans about 12 hours, stirring occasionally.