Slow Cooker Mexican Beans

Slow Cooker Mexican Beans 4 cups dry Peruano beans 4 teaspoons chicken bouillon 1/2 cup butter 2-(7 oz cans) Herdez salsa verde cilantro for garnish, optional Sort through dry beans to remove all stones and any other debris. Place beans in a large bowl and cover with water at least 2" above beans. Soak for 12 hours. Dump water and rinse beans in a colander. Add beans to a 6-7 quart slow cooker. Sprinkle chicken bouillon on top of beans. Cover beans with water, at least 1" above beans. Add butter. Cook beans on high for 3 hours. Add salsa verde and cook one hour more. Garnish beans with cilantro if you like. Serve a bowl with warm tortillas or enjoy by themselves.