Slow Cooker PInto Beans

I've told you about these beans before.  My kids LOVE them.  We all do, actually, but when I find something the kids really like that is healthy and delicious, I tend to cook it a lot.  We fix our beans up like we would chili: cheese, avocado, lime, cilantro, sometimes corn chips.  So good!  Note: these beans cook for a looong time. There is almost zero prep work, just plan ahead.

Slow Cooker Pinto Beans

1 pound of dried pinto beans
1 ham hock/bone (optional)
1/2 onion, as a chunk so you can remove it later
2 whole cloves of garlic
8 cups of water
8 beef bouillon cubes (you could also use beef broth if you have a thing against bouillon)
salt and pepper to taste

Rinse the dry beans (check for rocks) in the morning the day before you want to eat them, cover with water, and let them soak throughout the day.  That night, rinse them again and put them in the crock pot with the remaining ingredients.  Make sure the water covers the beans by a couple of inches.  Cook on low all night and through the next day (about 20 hours).  Remove and discard the ham hock, onion and garlic.  Serve with shredded cheese, avocado, and a little fresh lime juice (sour cream, tomatoes, and green onions are all good on top, too).