Crock Pot Bean Soup
2 lbs. dried black bean (or pinto beans), soaked overnight
3 slices of bacon, chopped
1 large onion, chopped
2 tbs chili powder
2 tsp cumin
about 8 cups of water, or enough to cover the beans by a half inch or so (you don't want too much or it will turn out with too much liquid)
*Add all the ingredients to the crock pot, stir, put on the top and cook on low about 8 hours. After it is cooked season to taste. I like to use Lawry's seasoned salt.
*I serve this over Spanish brown rice, and we top with jack cheese, salsa, sour cream, and a mixture of shredded cabbage, carrots, and cilantro.
*this post is linked to Family Food Fridays