1 pound dry small red beans (these look a bit like kidney beans but are, well, smaller. The ones I got at Kroger literally just say "small red beans" on the bag)
4 cups water
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1/2 - 1 onion (depends on size; my onion was huge so I only used half)
1 bell pepper
Quick soak the beans in the water: Bring to a boil, boil for a few minutes, then remove from heat, cover, and let sit for about an hour.
Meanwhile, chop and lightly cook the onion and bell pepper.
Transfer the beans and liquid to the slow cooker, stir in seasonings and vegetables, and cook for 6 hours on low (you might want to test them sooner; my slow cooker is old).
Serve with cornbread or rice.
