SLOW-COOKER ZESTY PINTO BEANS

Slow-Cooker Zesty Pinto Beans image

A simple can of tomatoes with green chiles gives a spirited kick to pinto beans cooked slow with ham, garlic, and brown sugar.

Provided by Betty Crocker Kitchens

Time 12h

Yield 12

Number Of Ingredients 10

Ingredients

1 (16-oz.) pkg. (3 1/4 cups) dried pinto beans, sorted, rinsed
2 cups water
1 cup chopped onions (2 medium)
1/2 cup finely chopped cooked ham
2 garlic cloves, minced
2 tablespoons brown sugar
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1 (14 1/2-oz.) can diced tomatoes with green chiles, undrained

Steps:

In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low; simmer 1 to 1 1/2 hours or until beans are tender but still firm, stirring occasionally.
Drain beans, discarding water. Place beans in 3 1/2 to 4-quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
Cover; cook on low setting for 8 hours.
Add tomatoes; mix well. Cover; cook an additional 1 to 2 hours or until beans are tender.

Nutrition Facts : Calories 125, Carbohydrate 28 g, Cholesterol 5 mg, Fat 1, Fiber 8 g, Protein 9 g, SaturatedFat 0 g, ServingSize 1/2 Cup, Sodium 240 mg, Sugar 5 g