Clean and sort beans. Remove any rocks and dirt clods as well as off color beans. Rinse with clean water.

Soak beans for up to 24 hours. Change the water a couple of times when soaking the beans. Rinse before cooking.

Keep an eye on the water level when cooking. The beans should always be covered with water when cooking.

CROCK POT:

Place the soaked beans in a crock pot along with about 1/2 lb of bacon and a large onion that has been peeled and cut into quarters. Add enough water to cover the beans by about 1 inch.

Cook on high for 8 to 9 hours. Add salt and pepper to taste.

STOVE TOP:

Place soaked beans in a heavy bottom stock pot. Add about 1/2 lb bacon and a large onione that has been peeled and cut into quarters. Add enough water to cover the beans by about 1 inch. Bring to a boil. Reduce heat to a high simmer or low boil. Stir often to prevent burning on the bottom of the pot. Add water to keep beans just barely covered.

Cook until beans are tender, about 3 & 1/2 hours. Tepary Beans will take a little longer than pinto beans.

Add salt and pepper to taste.

The cooked beans can be refried or mashed and used in burritos, tostadas and other Mexican food dishes. A great bean dip can be made by adding salsa and shredded cheese to the mashed/refried tepary beans.