Crock Pot Black Beans

1 lb. black beans (pick over them, sometimes there are little rocks)
1 packet Goya Sazon seasoning (culantro y achiote)
1 tsp. salt
6 cups water, divided

Pour 4 cups hot water into crockpot. Add beans and seasonings. Turn on to high. Leave it alone for a couple of hours. When you see that most of the water has been absorbed, add the remaining 2 cups water. You may only need one. The beans should be submerged by 1/2 to 1" of water. At this point either leave the temperature on high for another couple of hours (taste them to make sure they don't get overcooked) or turn it down to low and leave it for 4 hours.

Optional:
When the beans are almost done cooking, you can add garlic and onion to enhance the flavor. We also add a couple bay leaves. Do it your own way and own the recipe, I say!We eat the beans on rice (toasted in oil before adding water--made by Fred) with whatever the main course is. In Brazil, they eat beans and rice at every meal, no matter what else they are eating with it. Yum!

*cafejohnsoniarecipes.blogspot.com