Ingredients:

16 oz. bag pinto beans

10-16 oz. ham, diced

1 bunch cilantro, gently chopped

2 large onions, diced

2 jalapeno peppers, chopped - optional

1 10-oz can ro-tel original diced tomatoes and green chilies

1 16-oz can diced tomatoes

1 tablespoon chili powder

1 tablespoon cumin

1 tablespoon salt

1 teaspoon black pepper

Directions:

1. Sort beans and soak in water for up to 8 hours or overnight. Place beans in pan and cover with water. Bring to boil stirring so that beans will not stick to bottom of pan.

2. Boil 5 minutes and drain. Repeat boiling process. Pour beans into Slow Cooker. Cover with water. Add ham, cilantro, onions, peppers, cans of tomatoes, chili powder, cumin, salt and pepper. If needed, add water to nearly the top of the Slow Cooker.

3. Turn Slow Cooker on high, cover with lid and cook for 5-6 hours or until beans are tender. Serve with cornbread.

Bon Appetit!