|Sub-Category:||Crock Pot Vegetable|
Yield: 6 servings
2 cups dried pinto beans, washed
1 onion, chopped
2 garlic cloves, minced
1 bay leaf
1/2 pound smoked ham, chopped
2 cups diced canned tomatoes
1/2 cup chopped green bell pepper
2 teaspoons chili powder
2 teaspoons brown sugar
1/2 teaspoon dry mustard
1/4 teaspoon oregano
Cover beans with water and let soak overnight.
Drain beans, discarding soaking water. In crockpot, cover beans with fresh water and add remaining ingredients. Cook on LOW for 6-8 hours, until beans are tender.
Taste beans, adding salt if necessary (don't add salt at the beginning of cooking time as it will make the beans tough).