Ingredients
2 Cups Pinto Beans
4 Cups water (enough to cover)
1 Teaspoon Black Pepper
1 Teaspoon Cumin
3 Cloves Garlic Minced
2 Bay leaves
1 Teaspoon Chili Powder
1 Teaspoon Kosher Salt
4-6 Cups Chicken Stock
1 Cup peeled, seeded and chopped roasted Green Chilies
Preparation
Add the beans and 4 cups water and let soak overnight. Pour off old water.
Add all the ingredients except the salt and let slow cook for 6-8 hours in crock pot, or 2-3 hours in a stock pot at med low heat. Once the beans are tender, add the salt and serve. can substitute pinto or any other beans if desired.
