Recipe courtesy of Jo Davison
Serves 8 - 10
4 cups of dried pinto beans or 1 small bag
2 tbs Olive Oil
2 slices of thick cut bacon, cut into 1 " pieces
Go through the beans and remove any dark black beans, dirt or any bean that may not look right. Add beans to a stockpot, fill with water and bring to a boil. Once beans boil remove from heat and empty into a colander. Add beans to the empty stockpot again and once again add the olive oil and water to the pot and bring beans to a boil. Once beans come to a boil empty into the Crockpot. (There should be enough water to fill a large Crockpot with only about an inch of room left) Salt the beans, approximately 3 teaspoons of salt and the bacon. Cook on low for approximately 7 to 8 hours. Make sure that the beans do not dry out.