I have had this recipe for a long time. I liked the bacon in this recipe and the fact that you do NOT have to soak the beans. I cooked them on high for 8 hours and they were soft and easy to mash. I used a hand blender to mash these.
1 sweet onion chopped
3 cups of rinsed (and sorted) DRY pinto beans
2 tsp. salt
1 tsp. black pepper
3 tsp. chili powder
6 slices of crisp bacon (crumbled)
1 tsp. ground cumin
½ fresh jalapeno (seeded and chopped)(we used pickled--about 1 T)
9 cups water
Put everything in the crockpot and cook on high for 8 hours or till tender. Drain but reserve liquid. Put drained beans into food processor and puree, adding just enough of the reserved bean liquid to make the beans the right consistency. Keep warm in the crock pot.
NOTE: No need to pre-soak the beans
NOTE: Check the beans after 6-7 hours, if it looks like they are losing too much liquid, add another cup of water.