Ingredients
4 cups pinto beans, dry, sorted, washed
1½ lb bacon, diced
1 large onion, medium dice
2 bay leaves
1 Tbsp kosher salt
2 Tbsp cumin, ground
1½ Tbsp chili power, reduce to ½ Tbsp if mild is desired.
4 garlic cloves, minced
water to cover
Directions
Sort and wash beans, removing any stones or other foreign matter. Place in large bowl and cover with water. After two hours drain and rewash beans. Cover with water again and allow to soak another 2 hours. Drain again and place plumped beans into slow cooker pot.
In a pan, sauté diced bacon until almost crispy. Drain the fat. Place the cooked bacon in the slow cooker with the beans. Add onion to the bacon pan then sauté until translucent and has deglazed the bacon bits from the bottom of the pan. Place cooked onions in the slow cooker.
Add all other ingredients and fill with enough water to cover the beans about ¼inch deep. Stir and set slower cooker to high until it comes to a simmer. Reduce heat and cook on low for 6-8 hours or until beans are tender.
When beans are tender, stir the beans and remove bay leaves. Taste for seasoning and adjust if needed.
This recipe can be done on the stove by simmering for 3 hours or until beans are tender, stirring about every 20 minutes.