Slow Cooker Pinto Beans

1. Place beans in a large bowl. Juice lemon. Cover completely with filtered water and add whey or lemon juice. Place in a warm spot in your kitchen for at least 8 hours.

2. When ready to cook, turn your slow cooker to high. Rinse and drain beans well until the water runs clear.

3. Place beans in slow cooker and cover with 1 inch filtered water above the beans. Turn to low and cook for 3-4 hours until beans are tender.

4. Recipe will yield three times cooked beans to original dried amount. Extras can be frozen for quick beans for future dishes.