· 6 c dry pinto beans, cleaned
· 1 tsp Epazote (or Kombu seaweed)
· 3 tbsp olive oil (or canola oil)
Wash the beans thoroughly. Put the wet beans in the crock pot and fill it with water.
Add 1 teaspoon of the Epazote or a 3-inch strip of Kombu.
Stir everything together and put the cover on the pot. Set the temperature control to High, and cook overnight.
If you want to add salt, add to taste after the beans are cooked.