Crockpot Pinto Beans

2-3 1/2 cups of dried pinto beans
Onion (fresh, dried or powder- not onion salt)
Garlic (fresh, minced or powdered- not garlic salt)
Diced green chile (optional) (canned or fresh roasted)
Salt

Rinse beans and pick out any rocks or dark discolored beans. It is best to use beans no more than 1 year old. If they are older, they will take longer to cook. The older the bean, the longer the cooking time.

Put the beans in the crockpot and fill with water until about 1/2” from the top. You can now soak them overnight and then in the morning add onion, garlic and green chile- NOT SALT- and cook on high. Don’t take off the lid unless you have to add more water and then only add boiling water.

You can also turn them on low all night then turn the crockpot to high in the morning. Sometimes the beans will split when cooked this way.

If you like to serve pinto beans with the juice, leave it, if not, drain the beans.
When cooked, mix in salt, garlic powder, and onion powder to taste. Do not add salt before the beans are done cooking because it will make the skin on the beans tough. You may need more onion and garlic for a full flavor.

Note: 2 cups dried beans makes approx. 6 cups cooked.