These beans are a family favorite. I will make a crock pot full of them at the beginning of the week and use them in various recipes all week long. Utilizing dried pinto beans, they are very simple and inexpensive to make.

• Dry pinto beans (4 cups)
• Chopped onion, green peppers or a combination of the two (1 1/2 cups)
• Minced garlic (1/4 cup)
• Cumin (2 tsp)
• Chili powder (1 tsp)
• Oregano (2 tsp)
• Salt (1 1/2 tsp)
• Water (5 cups)
• Crockpot

The process starts the night before. Put 4 cups of dry beans in a bowl large enough to let the beans double in volume. They will expand overnight. Cover with water until there is at least 2-3” of water above the beans. Let soak for at least 8 hours.

In the morning, drain the beans and put in the crockpot. Add rest of ingredients and stir.

Cook on high for 4 hours.

I will serve with organic tortilla chips for the first meal. Top them with any traditional taco toppings: sour cream, salsa, raw onions, black olives, etc. I personally like them plain with chips.

If there are any left, I will add them to chili, taco meat, burritos or Mexican rice. They also freeze well to use at a later time.