Combine all ingredients in a jar (1 pint) or other airtight container. Store in a cool, dry place.
Combine dry mix and 4 cups water in a slow cooker. Cook on high 6-7 hours or until beans are tender.
Combine dry mix and 4 cups water in Instant Pot. Lock lid; set valve to sealing. Program for bean/chili. Allow for natural pressure release.
