Crock Pot Beans
2 C. dried pinto beans
2 C. minced yellow onions
1/4 C. pure chile powder
3 T. salt
1 C. bacon ends, chopped
Wash the beans and sort through them to remove any foreign particles and broken beans. In a crockpot or slow cooker, cover beans with cold water by 6 inches and soak overnight.
Be sure the beans remain covered with water during the soaking process.
The next day, drain and refill the water. Add the onions, chile powder and bacon and stir to blend. Set the beans on the crockpot’s HIGH setting until they simmer, then switch to LOW.
From time to time check and stir the beans. After beans soften, add the salt. If necessary, add water. Cook for 8 hours.