1 cup pinto beans (dry) OR 2 cups cooked
1 cup black beans (dry) OR 2 cups cooked
1 T. taco seasoning
1 16-oz. jar salsa (I use mild – I also blended it up smooth in my blender before adding to pot)
1 cup frozen corn
The night before, sort the dry beans, then place in a pot. Cover the beans with a couple inches of water along with a couple tablespoons of apple cider vinegar.
The next day, drain and rinse the beans. Put the beans in a pot and cover with water. Bring to a boil, then simmer for 2 to 2 ½ hours or until beans are soft. Drain beans, catching the bean water in a bowl to add some into the soup.
Put cooked beans in crockpot, along with the taco seasoning, salsa, and corn. Add in as much bean water as you like to make it the right consistency.
Set the crockpot to low if you are cooking all day, or if you are starting it in the crockpot in the afternoon, then set it on high.
Serve with cornbread, corn chips, shredded cheddar cheese.