12       oz           Dried pinto beans
   5       c            Water
   2       c            Ham, diced
   1       c            Celery, chopped
   1       c            Onion, diced
     1/2   c            Carrots, minced fine
   1       tb           Season salt
   2       tb           Beef soup base
   1       tb           Chicken soup base
     1/4   ts           Red pepper flakes
  Soak beans overnight in soda water.
  Combine all ingredients in Slow cooker.  Cook on low 8
  hours or until beans are tender.
  Note: Use 4 cups water for Lima beans.
        Use 2 T dried vegetables in place of 1 c fresh.
        I use 1 T dried carrot tops in place of sliced
  fresh carrots. Created by Dorothy Flatman
    Revised to add soup bases and red pepper flakes
  02/11/96 A revised recipe for my crockpot beans and
  ham. I used home grown horticulture beans, added beef
  and chicken soup base, and red pepper flakes to spice
  them up a bit. Got such raves from the family I
  decided I better revise the recipe while I still
  remembered what changes I made to it. Also decided to
  try soaking the beans overnight in baking soda water
  in an attempt to avoid the usual gassiness. Seems to
  have worked quite well, the beans were quite tender
  without being mushy.