Pinto Bean Soup

1 carrot, chopped

1 onion, chopped

1 pound pinto beans

1 ham hock

1 1/2 teaspoons salt

1 teaspoon (freshly ground) pepper

Diced red or yellow onion, optional

Hot red pepper sauce, to taste

Turn the slow cooker on high.

Add carrot and onion to cooker. Rinse beans and remove any extraneous material. Place in pot with ham hock and 8 cups water. Add salt and pepper. Reduce heat to low and cook 8 to 10 hours. Serve in bowls topped with diced onion and pass the red pepper sauce, if desired, at the table.

Serves 6.