Ingredients: 6 slices of crisp bacon (crumbled),black pepper,1 teaspoon chili powder,1 teaspoon ground cumin,1/2 fresh jalapeno (seeded and chopped),3 cups of rinsed (and sorted) DRY pinto beans,2 teaspoons salt,1 sweet onion,9 cups water
Instructions:
- Put everything in the crockpot and cook on high for 8 hours or till tender.
- Drain but reserve liquid. Put drained beans into food processor and puree, adding just enough of the reserved bean liquid to make the beans the right consistency. Keep warm in the crock pot.
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