Southwestern Pinto Beans Recipe

Ingredients

4

cups water

1

cup dried pinto beans, sorted and rinsed

1

cup water

1

medium stalk celery, sliced (1/2 cup)

1

medium carrot, chopped (1/2 cup)

1

medium onion, chopped (1/2 cup)

2

cloves garlic, finely chopped

1

tablespoon chopped chipotle chilies in adobo sauce (from 7-ounce can)

1

teaspoon chili powder

1/2

teaspoon dried oregano leaves

2

teaspoons salt

1

can (6 ounces) tomato paste

Preparation

Heat 4 cups water and the beans to boiling in 2-quart saucepan; reduce heat to low. Cover and simmer 2 hours.

Drain beans. Mix beans, 1 cup water and the remaining ingredients except salt and tomato paste in 3 1/2- to 4-quart slow cooker.

Cover and cook on low heat setting 10 to 12 hours or until beans are tender.

Stir in salt and tomato paste. Cover and cook on low heat setting 15 to 30 minutes or until thoroughly heated. If bean mixture becomes too thick, stir in up to 1/4 cup hot water, 1 tablespoon at a time, until desired consistency.

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