I brought this recipe to the Rockford Wing-Weekend and It was a hit, so I'm also posting it here. This is a recipe that's very flexible on ingredients. Keep in mind that two pounds makes a lot of beans. I tend to make large batches and dehydrate half.

2 pounds dried pinto beans
1 pound bacon, cut into small pieces
1 to 2 large onions
4 tablespoons salt
1 tablespoon black pepper
4 to 6 cloves of garlic
1 bottle of beer
1 32 oz box of chicken stock
4 jalapeno peppers, diced
2 tablespoons cumin
2 28 oz cans chopped tomatoes
6 bay leaves
3 tablespoons oregano

options that were not in this batch - cilantro and chili powder and anything else you like.

soak pinto beans 8 hours in water with 3 tablespoons of salt.

chop up the bacon and the onions. fry up the bacon and about half way through throw in the onions.

Put all the remaining ingredients in a crock pot with the beans, bacon and onions. Add water or more beer to cover. cook overnight on low. adjust spice to taste. Tastes best to cook a day or two in advance and let sit in fridge.

I dehydrate overnight at about 145 degrees until dry. I then stick the beans in the freezer for an hour, put the beans in a food processor and pulse until its all ground up. I find the beans rehydrate better and faster that way if you don't mind mushy food. You can add extra water and make this a soup. If I catch fish, this is a side dish. If I don't, I usually add some dehydrated hamburger meat when preparing.