Recipe – Mexican Beans

5 cups pinto or black beans

15 cups water

2 large onions, chopped

1 Tablespoon onion powder

2 Tablespoons chili powder substitute

2 Tablespoons salt or to taste

1 Tablespoon garlic powder

4 cloves garlic, crushed

2 bay leaves

1/4 teaspoon cumin

Soak beans in water for 24 hours, changing the water several times. Place in a slow cooker with enough fresh water to cover the beans. Cook on low with all of the ingredients except the salt for 24 hours or until very tender. Add salt in the last 2 to 3 hours of cooking.