1 lb. dry black beans
Can tomatoes
Bell pepper
Onion
Celery
Cumin
Oregano
Chili powder
Bay leaf
Garlic
Salt and pepper
1 packet chicken bouillon

Soak beans in cold water overnight.  Drain and rinse.  Sauté onion and pepper, garlic until soft, add cumin, chili powder, salt and pepper, cook for 3 minutes.  Remove vegetables to dish.  Cook meat until done and crumbled, drain.  In crock pot, or on the stove, combine beans, meat, bouillon, oregano, vegetables and tomatoes. Add 3-4 cups water (or enough to just cover the beans).  Simmer until done (3 hours on the stove or 6 hours in the crock pot).

Serves 8

Pinto beans
Onions
Cumin
Garlic, chopped
Ground coriander
Bay leaves
Salt and pepper
Chicken bouillon
Chili powder

Soak beans overnight in cold water. Rinse and place in pot. Cover with water. Add onions, cumin, garlic, coriander, bay leaves, chili powder and pepper. Cover with lid and simmer for 3 hours on low heat. When beans are soft, add bouillon and salt to taste. Cook another hour or until the consistency you like.