Cowboy Beans

This is from a lady who has several very yummy recipes on her website. 

These are called cowboy beans.  Be aware, though, that different slow cookers cook differently. I should have left mine on high for hours!  Even having it on high the last two hours of cook time, I had to cook it another 2 or 3 past that before it was done.  As a result, other ingredients were mooshier than they should have been.  Still excellent, though!

Cowboy Beans:
INGREDIENTS

3 cups of dried pinto beans

1 onion, diced

1 bell pepper (any color) diced

2 tablespoons of red pepper hot sauce

2 tablespoons of chili powder

2 teaspoons of sea salt

1 teaspoon of spicy brown mustard

1 teaspoon of ground black pepper

1 can of Rotel diced tomatoes (the cilantro and lime flavor works well with this recipe)

1/4 cup of apple cider vinegar

Water

HOW TO PREPARE THIS DISH

1. The night before: Sort the pinto beans and put them into a large crock pot. Pour in a splash of apple cider vinegar, and then pour in water. Put in enough water to cover the beans over by one inch.

2. Cover the crock pot, leave it off, and leave it alone until you wake up the next morning.

3. The next morning: Drain the soaked pinto beans, rinse them, and then add fresh water. Again, the water should cover about an inch over the top of the pintos. Add in the diced onion and bell pepper, cover the crock pot, and set it to cook on "low."

4. About two hours before supper time: Mix in the hot sauce, chili powder, salt, mustard, black pepper, Rotel, and 1/4 cup of apple cider vinegar, and let the mixture continue to cook (covered) on low until supper time.

Enjoy!