Slow-Cooked Zesty Pinto Beans

• 1 (16 ounce) bag dried pinto beans, sorted and rinsed (3-1/4 cups)
• 2 cups water
• 1 cup chopped onion (2 medium)
• 1/2 cup finely chopped cooked ham
• 2 garlic cloves, minced
• 2 tablespoons brown sugar
• 1 tablespoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon salt
• 1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained

1. In large saucepan, combine beans and 10 cups water. Bring to a boil. Reduce heat to medium-low, simmer 1 to 1-1/2 hours or until beans are tender but still firm, stirring occasionally.
2. Drain beans, discarding water. Place beans in 3-1/2 to 4 quart slow cooker. Add 2 cups water and all remaining ingredients except tomatoes; mix well.
3. Cover; cook on Low setting 8 hours.
4. Add tomatoes; mix well. Cover; cook 1 to 2 hours longer or until beans are tender.

pinto beans, water, onion, garlic, brown sugar, chili powder, cumin, salt, tomatoes

Taken from www.food.com/recipe/slow-cooked-zesty-pinto-beans-162542 (may not work)