Pecos Pintos

• 1 pound dried pinto beans
• 2 tablespoons vegetable oil
• 1 medium onion, chopped (about 1 cup)
• 1 cup chopped celery, with leaves
• 4 garlic cloves, minced
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• Kosher salt

1. RINSE and soak the beans according to the package directions.
2. HEAT the oil in a large skillet over medium-high heat.
3. Add the onion and celery and cook until tender, about 10 minutes.
4. Stir in the garlic and cook for an additional 2 minutes.
5. DRAIN the beans and combine them with the vegetables, chili powder, cumin, and 6 cups of water in a medium or large slow cooker (at least 4 quarts).
6. Cook on high for 4 to 6 hours or on low for 8 to 10 hours, until the beans are tender.
7. Stir occasionally and add water as necessary.
8. Season the beans with salt to taste.

pinto beans, vegetable oil, onion, celery, garlic, chili powder, ground cumin, kosher salt

Taken from www.epicurious.com/recipes/food/views/pecos-pintos-391344 (may not work)