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 slow cooker, 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).
Yield: 6 servings
Slow Cooker Vegetable Recipes