• Soak beans overnight, covered by at least 3 inches of water.
• Drain and rinse beans well, then cook in a 6-quart slow cooker with 1 tablespoon salt covered by 2 inches of water. Cover and cook on high setting for six hours. The beans will cook faster in the slow cooker if you use less beans, or slower if you use a higher ratio of water.
• After cooking for six hours, drain beans, mix in other ingredients well, and cook in the slow cooker for an additional 3 hours on high setting, until beans reach desired firmness.
• If desired, serve with brown rice and garnish with salsa, avocado, cilantro, fresh-cut lime, red onions, and serve with warm tortillas.

Optional for Chili

• One (11 oz package) Beyond Beef Feisty Crumbles, by Beyond Meat Plant Based Protein