In the slow cooker, cover the beans with hot water (about 1/2 an inch above the beans). Turn the slow cooker to high for 1 hour and then turn it off. Leave to soak over night.

In the morning, remove beans (reserving cooking water), and put roast in bottom of cooker. Add remaining ingredients (including the beans and their soaking water) and more water if needed to cover all the ingredients. Cook mixture on high for 1 hour and then on low for 6 hours. Remove meat and shred with two forks. Return the meat to the slow cooker. Cook on high 1 more hour, or until the beans are tender.

Variations:

Serve over a bed of lettuce. You can top with low fat grated cheese, chopped onions, tomatoes, fat free sour cream and low fat tortilla chips.

Makes 22 Servings @ 1/2 cup each.

ing suggestions and garnishes are not included in nutritional analysis, and may not be dairy-free or gluten-free.