Note: This is also a great diabetic recipe.
2 cups dry pinto beans, rinsed
5 cups cold water
Place the beans and water in a large cooking pot or Dutch oven. Bring beans to a boil; reduce heat and simmer 10 minutes. Turn off the heat but allow the beans to sit covered for 1 hour. Drain beans and rinse.
2 cans (14-oz each) chicken or vegetable broth
1 large yellow onion, chopped
1/2 cup water
3 large garlic cloves, minced
1 tsp ground cumin
1/4 tsp cayenne pepper
1 can (14-15 oz) fire-roasted diced tomatoes with the juice
Shredded Mexican-blend cheese for garnish, optional
Chopped fresh cilantro for garnish, optional
In a crock pot or slow cooker combine the drained beans, broth, onion, water, garlic, cumin, and cayenne pepper. Place lid on cooker and cook on low for 8 to 10 hours or on high for half that time.
Remove lid and add the tomatoes; cook for another 30 minutes.
To serve, dip into serving bowls and garnish with the cheese and/or cilantro, if desired. Serve with crackers, a crusty bread or corn bread.
Note: I got the basics of this recipe from a diabetic web site. But this is a good healthy dish for anyone.