Day 26- Lucas's Pinto Beans

The only downside to this recipe is that you have to stay busy outside of the house or it's pure torture to hang around inside, smelling the deliciousness all day long and waiting to eat them. TMI, but if you don't want to have gas later on, soak the beans (1 lb) overnight in water and a few dashes of salt in the crockpot. Then drain and rinse. You don't have to do this step but it's nice! Put the beans back in the crockpot with 10 C of water with 2 cloves of garlic (mashed but not cut) and a few big chunks of onion, uncut, and 2 whole jalapeno peppers, uncut, plus salt and 2 bay leaves and half of a lime with a dash or 2 of lemon juice. Put the crockpot on high and leave it for 7 hours. If you have to leave the house, you can put it on low, it doesn't really matter. After, saute some diced onions and diced garlic in a pan with a dash of oil. You can also add some diced (and deseeded) jalapeno. Then add to the beans. Also add a beef bouillon cube. Taste and add black pepper, salt, and cumin to make it how you like it. It will seem juicer than ideal, but it thickens as it sits. Scoop some into a bowl, add a little shredded cheese, and dip some chips. We eat this alllllll week! (It freezes well too!)