Chef Guillame's Pinto Beans

1 Pound Dry Pinto Beans
1 Packet 2 Step Temptations Pinto Seasoning
If desired, Ham Bone or Slices of Bacon or Salt Pork

Rinse and sort the beans. Get rid of broken beans, rocks and other detritis.

Soak beans overnight. Be sure that you have enough soak water to cover beans as they expand.

CHEF'S SECRET AND MAJOR CONTRIBUTION TO WORLD PEACE--To relieve your finished beans of gas (flatulence) causing properties, add a couple of tablespoonsful of bicarbonate of soda (baking soda) per pound of dry beans to the soak water. The amount of bicarb is not critical because you will discard the soak water.

Discard the soak water, rinse beans and in a slow cooker or crock pot start anew with fresh water. Use enough water to allow for some evaporation and for expansion of beans as they cook.

Add ham bone, bacon or salt pork if desired. Chef uses 5 slices of bacon or a 4 inch cube of salt pork. When using salt pork, chef cuts off the rind and washes excess salt away.

Cook covered on low heat setting for several hours. 30 minutes to an hour before serving, add the packet of 2 Step Temptations Pinto Bean Seasoning.

Serve and enjoy!