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Ingredients
- 1 lb. dried pinto beans, rinsed and picked over
- 1 large onion, chopped
- 2 slices thick-cut bacon, cut crosswise into 1/4 inch strips
- 2 c chicken broth
- 1 14oz can fire-roasted crushed tomatoes
- salt and pepper
Preparation
Step 1
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.
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