I know I'm the new guy but I do have a few recipes I really like. This one comes from a Crock Pot cookbook but had 610 mg of sodium per serving. I have altered it greatly omitting the large portion of salt, the "canned" pinto beans and substituting the Mexele Chili powder seasoning for Chile powder. It taste like "Ranch Style Beans" so if you don't like that product don't bother with it. The main advantage is that you just throw everything into the crock pot and turn it on.

1 Lb dried pinto beans, sorted
1 large onion, chopped
2 cloves garlic, minced
6 1/2 cups water
1 Tbs Chili powder (Not chili powder seasoning)
1 1/2 tsp No-Salt (salt substitute)
1/2 tsp pepper

Mix it all together in a 3 1/2 Qt slow cooker and cook on high for 7 - 9 hours. The high setting might bother some but remember the beans are not presoaked.

thank you for sharing!

Crockpot cooking comes in handy at times!

I could eat these style beans for breakfast lunch and dinner! Give me a nice avacado side salad, a few dallops of sour cream, and an 1/8 cup of grated cheddar to put on top of my beans and I would be lost in heaven!

My friends at work say I make love to my food when I eat!!! It is so funny. My girlfriends fiance' will bring me in foods from his home country of Salvador just to watch me and my reactions while eating:D I am so lucky, I get to try out all kinds of new and exciting stuff!

I love the beans from Chevys.....will try these and see if I can adapt.

I may try these. I have all of the ingredients on hand.