Spicy Crock Pot Black Beans

• 1 bag Black Beans, 16 Ounces
• 32 ounces, fluid Water
• 32 ounces, fluid Chicken Stock
• 1 whole Onion, Chopped
• 1 whole Jalapeno Pepper, Chopped
• 1 whole Red Bell Pepper, chopped
• 1 whole Green Bell Pepper, Chopped
• 2 cloves Garlic, Chopped
• 3 pieces Bacon, Uncooked
• 1/2 jars 12 Ounce Jar Of Chopped Banana Peppers ( About 6 Ounces With Juice)
• 1/2 jars 12 Ounce Jar Of Salsa (About 6 Ounces Total)
• 1 teaspoon Cumin
• 1 teaspoon Cayenne
• 1 dash Garlic Salt
• 1/2 teaspoons Kosher Salt
• 1/4 cups Cilantro For Garnish
• 1/4 cups Cheese, For Garnish

1. The day before you want to make your beans, soak them in water overnight in a large bowl. You will use close to 32 ounces of water. It should fully cover the beans.
2. Once the beans have been soaked, drain them and quickly pick through to make sure there are no foreign objects (rocks, dirt, etc).
3. In a crock pot, add soaked beans and cover with the chicken stock. I used almost a full carton of chicken stock (32 ounces). Add in all of the other ingredients (except the garnishes).
4. Set crock pot for desired cook time and let it work its magic. I set my crock pot for 8 hours on low because I made them early in the day. When done, add additional salt if desired.
5. Garnish with cheese and cilantro.

black beans, water, chicken, onion, pepper, red bell pepper, green bell pepper, garlic, bacon, banana peppers, salsa, cumin, cayenne, garlic salt, kosher salt, ubc, ubc

Taken from tastykitchen.com/recipes/sidedishes/spicy-crock-pot-black-beans/ (may not work)