Ingredients
1 pound dried pinto beans, sorted and washed
5 cups water
1 large onion, chopped
4 to 8 ounces cooked ham, chopped
3 cloves garlic, minced
1/2 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
Instructions
Cover beans with water and soak overnight; drain. Place beans in a 5-
or 6-quart crockpot with water and remaining ingredients. Cover
cooker and cook on low setting for 9-10 hours, or until beans are
soft and done. Stir a couple of times during cooking, if possible.
Serve with cornbread, rice, a green salad.
