1 (16 oz.) pkg. dry pink beans or pinto beans 6 pieces thick bacon 1 small white onion 1 T. cumin 2 Serrano chiles
Rinse and clean dry beans. Put the dry beans in the crockpot with 5 c. of water (water should be 1/4" above the beans.) Cut the bacon into small pieces, dice the onion and add the cumin and chiles. Cook on high (8 to 10 hours). Make sure the beans have enough liquid to be consistency of a thick sauce.
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