lb. dried pinto beans, rinsed and picked over
large onion, chopped
slices thick-cut bacon, cut crosswise into ¼ inch strips
c chicken broth
14oz can fire-roasted crushed tomatoes
salt and pepper
1. Transfer the beans to a large bowl. Add cool water to cover the beans by 3 inches. Let stand for at least 10 hrs. 2. Drain the soaked beans in a colander. Sprinkle the onion and bacon into a large slow cooker. Add the beans, chicken broth and 1 c cold water. Cover and cook on high until the beans are tender, about 3 hrs. 3. Pour in the tomatoes. Cover and cook on hight for 1 1/2 hrs. Season with salt and pepper.