Creamy Bean Soup

6 cups water

2 cups dry pinto beans

2 Tbsp. dry onion (you can use fresh as well, I like dried better in this)

4 chicken bouillon cubes

1 tsp. salt

1 cup light cream or milk 

1 Tbsp. flour

Bacon, shredded cheddar cheese and sour cream for garnish

Soak beans in water overnight (I do this in the crock pot so its all ready to go the next morning). Put in crock pot first thing in the morning with onion, bouillon, and salt. If you have 10 to 12 hours, cook on low till beans are soft. If you got up later and only have 6 to 8 hours, cook on high. It doesn't matter if the soup cooks for a while after the beans are soft so you don't need to be too picky.  Turn crock pot to high. Mix milk/cream and flour, add to soup.  Serve with bacon, cheese and sour cream.