Clean and wash the beans as needed and place on the slow cooker with the water. Set the slow cooker on low for four to five hours.

Crush the garlic and chop the onion in small pieces.

Clean and chop the cilantro in one-inch pieces or leave it whole and remove before serving if you don't like the look of chopped cilantro in your beans.

Cut the potatos and carrots in small cubes (approximately 1/2 inch by 1/2 inch).

Cube the calabaza squash in bigger cubes of 1 inch by 1 inch.

Two hours before serving, add the vegetables to the slow cooker.

Add the salt, the ground annatto seeds and the pepper, stirring slowly.

Half an hour before serving, taste the beans and check for thickness. Adjust ingredients if needed and adjust temperature to high to achieve further thickness.

Serve as a side dish to plain rice or eat by itself.

Left over beans keep well for a week in the refrigerator.

Enjoy!