Ingredients:

2 lbs pinto beans soaked overnight

2 green bell peppers chunked

2 medium onions chunked

4 stalks of celery fine chopped

1 bag baby carrots chopped in little pieces

2 jalapeños (1 seeded and one not)

4 cloves of garlic

3 tablespoons lard

2 bay leaves

coarse salt

pepper

cumin

smokey paprika

6-10 cups water with beef bouillon

1 small can tomato sauce

3 tablespoon lime juice

5 cups cooked rice

Directions:

1. Soak and sort your beans overnight in cold water.

2. Put beans & veggies in Crock Pot. Stir to even mix.

3. Add your water and bullion so that beans are covered with a little extra.

4. Add seasonings& lard.

5. Add tomato sauce & lime juice and mix well.

6. Cook on low for 8-10 hours.

7. 30 minutes before serving, add cooked rice and mix.

Bon Appetit!