Ingredients:

2 lbs dry pinto beans

6 cups water

1 lb salt pork (or a ham bone)

1 small onion chopped

3 garlic cloves, minced

1 tbsp. salt

1 tbsp. pepper

1 tbsp. Worcestershire sauce

3 tsp cumin

2 tsp chili powder

Directions:

1. The night before you want to serve the beans place beans in a large bowl and cover the beans with water making sure water is 2-3 inches above the beans. Making the beans. Drain beans in a colander and rinse beans under cold water.

2. Place beans in a large slow cooker.

3. Stir in all remaining ingredients.

4. Cover and place slow cooker on high, cooking for 4-6 hours, or until beans are tender, stirring every few hours, breaking up salt pork as it gets tender.

5. Reduce heat to low and continue cooking for at least another 2-3 hours, or until ready to serve, stirring every 30 minutes or so and adding liquid as needed.

6. Add any additional seasoning as needed.

Bon Appetit!