1 medium onion, sliced
4 cloves garlic, minced
1 tsp black pepper
1 tsp cumin
1 tsp garlic powder
15 oz can diced tomatoes , drained
2 jalapeños seeded and chopped
8 strips bacon
32 oz vegetable broth
14.5 oz can beef broth
To soak the beans overnight, sort the beans, make sure there is no rocks, bad beans or dirt clumps. Add the beans into your slow cooker insert. Cover with enough water to cover the beans plus a few inches. Let them sit overnight, do not turn on the slow cooker. In the morning drain the water off the beans. Cook the bacon until it is just crispy but not overly crisp. Add bacon and the remaining ingredients and stir. Cover and cook on HIGH for 8 hours or LOW for 10 hours. DO NOT PEEK!! Do not open the lid while they cook, or they will not get tender. This is important when it comes to cooking beans in the slow cooker. When the cooking time is done, stir.