Instructions

1. Soak beans in filtered water overnight (~12 hr). Water should be filled at least 3 inches above beans (this is an important step to improve digestibility of beans – do not skip).
2. Rinse beans thoroughly and set aside.
3. Sauté onion in avocado oil until translucent.
4. Add bell pepper, garlic, cumin, and pepper. Sauté until peppers are tender.
5. Add beans to crockpot. Add filtered water until beans are completely covered.
6. Add sea salt, stir, then dip in finger to taste (should taste mildly salty)
7. Add seasoned onion/pepper mix and (for all beans except black beans) chopped potatoes and tomatoes to crockpot.

Black beans only

1. Add 1 tbsp apple cider vinegar

Cook in Crockpot

1. Cook on low for 10 to 12 hours, or on high 4 to 6 hours
2. Beans should be soft. If too watery you can throw in a pan and cook off some of the liquid.

To Serve

1. On bed of brown rice and/or with roasted vegetables and a side salad.