Gather all your ingredients.
Using a wide-mouthed canning funnel, layer the dried beans in a glass jar.
In a small dish, combine all the spices.
Place in spice mix in a small bag and add to jar.
Screw on lid and store.
Rinse beans to remove any debris. Soak beans overnight (add enough water to cover and an extra 1-2 inches). I do this in my crock pot.
In the morning, dump the soaking water.
To the crock pot and beans add the spice packet, 1 – 2 cups of water, 2 cups of stewed or diced tomatoes (optional).
I also often add a ham hock or ham bone for more flavor.
Turn on to low head and cook for 4-6 hours, or until beans are tender.
Turn crockpot down to low or warm, and let simmer until ready to serve.
Garnish with sour cream, cilantro, or cheese and desired.