Although the basic recipe is from Lone Star Legacy, the Crockery Pot adaptation is my own.

4	c.	pinto beans (about 2 lbs.)
1	tbsp.	baking soda
2		onion, chopped
2	cloves	garlic, chopped
4	slices	bacon
1	tbsp.	salt
1/2	tsp.	sugar
2	tbsp.	chili powder, optional
1	tbsp.	cumin, optional
1	tsp.	oregano, optional
1	can	beer

Cover beans with water and soak overnight.

Drain and discard any bad beans.  In a large pot, cover beans with an inch of water and bring to a boil.  Boil for about 15 minutes; reduce heat and slowly add baking soda.  Stir until mixture foams to the top of pot, about 1 minutes, and then quickly drain and rinse in a colander.

Place beans in Crockery Pot.  Add onion, garlic, bacon and water to cover by about 2 inches.  Cover and cook on low for 6-8 hours.  Add salt and other optional spices during the last 3/4 hour of cooking time along with your favorite beer.

Serves 8-10