Breakfast Beans

Combine in crockpot:

4 cups pinto beans

13 cups water

2-1/2 tsp. salt

1-2 bulbs of garlic, separated into cloves and peeled, but not chopped

1-2 jalapeño peppers (I like to use whole dried peppers. If I use fresh, I usually cut in chunks and remove the seeds)

Cook on high for at least 10 hours. Serve for breakfast with toast and fruit.

Note: I do not like the results I get from an instant pot, as the liquid remaining is watery instead of nice and thick and beany.