Crockpot Pinto Beans

All seeds, beans, and grains have enzyme blockers to preserve their contents until the correct conditions bring them to life. When these foods are eaten unsoaked the blockers can interfere with your digestion and assimilation of their nutrients.

Ingredients:

4 cups beans

2 cloves garlic

3 whole bay leaves

8 cups water

salt to taste

I like to make a large batch to keep in the refrigerator so that there is instant food to eat.

I soak my beans over night, because it makes them easier for our bodies to digest. I then drain off the water that they were soaking in.

If you don't have time to soak then just cook on high for 5-6 hours.

Sort:

Measure out the beans, spread them out on a flat surface and sort out all of the rocks. Place sorted beans in a bowl.

Rinse/soak:

Rinse beans until the water runs clear. Fill container of beans with water and soak over night. In the morning drain off soaking water and place beans in crockpot.

Cook:

Add garlic, bay leaves and fill with water. Put lid on and cook high for 3-4 hours on or until tender. Salt them and enjoy (If you salt them in the beginning the beans will not get soft).