Baked Beans

2 lbs. dry pinto beans
6-8 slices bacon, cooked and crumbled
1-2 C. ketchup
2 Tbsp.-1/4 C. brown sugar
2 Tbsp.-1/4 C. mustard
1-2 Tbsp. chili powder
1 serrano pepper, diced  (keep the seeds if you want more spice)
1 onion, finely diced
Salt
A few cups of water

1.  Rinse beans and place in a large bowl and cover with water.  Let soak overnight then drain and rinse them before placing them in a crock pot.
2.  Combine all ingredients in a large crock pot and cook on low heat for up to 10 hours or on high heat for up to 6 hours.  Check them every 1-2 hours and adjust seasonings to your liking.  Serves quite a few; I made this for a bbq that had about 40 people in attendance.

p.s.  A few tips:  Soak beans for at least 10-12 hours.  Don't add salt to the pot until the beans are nearly done and if your beans are taking a long time to get tender you can add about 1 tsp of baking soda to help the process speed up a bit.  Also, you can add as much water as you like while they are cooking if you prefer saucy beans.

p.s.s.  Using canned beans (6 cans, drained and rinsed) is a little bit easier and takes less time (about 4 hours on high in the crock pot).  Start with the smallest measurement of ingredients and adjust to your liking during the cooking process.