1/2chocolate bell pepperchopped, or any sweet bell pepper,
1-2jalapeno pepper, dividedchopped. Stemmed and seeded if you wish to reduce heat.
salt to taste
Rinse and pick through beans to remove any misfits.
Place beans, lard, and water in crockpot. Cover and cook on low 6-8 hours. Tenderness will depend on the freshness of the bean.
Add cumin, paprika, garlic, thyme, cinnamon, nutmeg, wine, onion and bell pepper. Remove stem and seeds from jalapeno (only if you want less heat) Chop half and add to beans and save the other half to garnish beans. Cover and continue to cook in crockpot for one hour.
Add salt and stir well. To serve plate and garnish with rings of jalapeno pepper.
Don't add salt when cooking any style of dried beans in the crockpot. It can keep them from becoming tender. Add salt at the end to season.