3/4 pound pinto beans
1/4 pound small pink beans
1/2 pound salt pork, diced
1 large onion diced
1 28 oz can petite diced tomatoes
1 bottle dark beer
1 teaspoon cumin
1 tablespoon chili powder
2 tablespoons Worcestershire sauce
Water to add to crock pot
Salt and pepper to taste. I added these at the end of cooking so I didn’t over season. The pork will add salt as it cooks down.
Rinse beans under cold running water and remove any debris. You can soak them overnight but it isn’t necessary. Put beans and remaining ingredients into a large crock pot. Add enough water to almost fill pot. Cook in the crock pot until the beans are done but still firm. You don’t want them mushy. I cooked mine five hours on high, refrigerated them overnight and the next day cooked them an additional four hours, two on high, two on low. Crock pots vary so you’ll need to experiment. The picture was taken at the end of the first five hours of cooking. The colors darken and the tomatoes break down more when they are done.