3 c. pinto beans
1/2 onion, small, diced
1 1/2 T. chili powder
2 t. black pepper
12 cups water
10-15 sliced jalapenos (optional)
Wash and sort pinto beans. Discard any stones. Place beans in a slow cooker and fill with 12 cups of water. Add in onion and jalapenos (if desired) into slow cooker. Add chili powder and black pepper. Cook on high for 1 hour, then turn down low to cook overnight (10 hours). Check water level in the morning, may add more water if needed. Cook on low all day and serve in the evening.
Makes 7 1-cup servings.
Nutrition Information: 270 calories; 0 g fat; 0 mg cholesterol; 15 mg sodium; 48 g carbohydrates; 18 g fiber; and 16 g protein.