Slow-Cooked Zesty Pinto Beans

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

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Servings 12

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ingredients 10
Prep Time 30 min
Total Time 12 hr 0 min

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

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Directions

1 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.
2 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.
3 Cover; cook on low setting for 8 hours.
4 Add tomatoes; mix well. Cover; cook an additional 1 to 2 hours or until beans are tender.

EXPERT TIPS

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Expert Tips

Use cooked bacon in place of ham. Or make the beans without meat for a vegetarian dish.

Because tomatoes are acidic, they keep beans from fully cooking to a tender texture. Be sure to add tomatoes - and any other acidic ingredients such as lemon juice or vinegar - at the end of the cooking time for the beans.

Try these beans with Speedy Enchilada Bake.