![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgZkzIiN1pisvQv7sxgwP0_2wYulbY1Bs4f9hatd1ke9v-14N7abTTOTABxu0e4XN-a-j_aTSzpcMc6abwAwJbRUcGCfEfi_hh9NRVt-JNE-JIz-XwTuEF_TC1rPtRqq215Wf9YQ/s400/IMG_2946.jpg)
This used to be a monthly meal for Don and me back when we were really pinching our pennies. It'll make a return, but perhaps not monthly.
Pinto Beans
1. Put 2 cups of pinto beans in the crockpot, covered with water, to soak overnight.
2. Drain, rinse the beans, and put new water in - I used 1 quart.
3. Add 2 pieces of bacon, diced, and about 1/8 cup chopped onion. Do not salt the beans before cooking them as it will make them tough.
4. Cook on LOW 8-10 hours.
Serve with salad and cornbread.