Beans by Marty, in a crockpot overnight

Here is how I cook dried beans in my crockpot without pre-soaking.

Combine the following in a 6 qt. crock pot:
3 pounds of dried beans - I use 2 lbs. black beans and 1 lb. pinto
1 tsp. cumin
3 TBS kosher salt
1 1/2 tsp black pepper
3 TBS olive oil
6 TBS minced, dried onion
Water to within 1 inch of the top of the crock

Set to cook on low. These beans are delicious for breakfast.

Use the leftovers in one of the following ways:

1. Refried Beans: Throw into a food processor with enough juice to keep them moist, then heat.

2. For Chili, combine beans with:
8 14-oz cans diced tomatoes, with juice
6 - 8 cups vegetable or chicken broth (approved or made yourself from a minimally processed chicken and/or veggies)
3 TBS sea salt
1 tsp black pepper
6 TBS cumin
4 TBS chili powder
1 lg. onion, diced and sauteed in 1/2 cup olive oil
Simmer on stove top for at least one hour for flavors to blend well, longer if able.