Ingredients
-
16 ounces pinto beans, frozen
-
1 onion, diced
-
2 garlic cloves, minced
-
2 stalks celery, diced
-
1 green pepper, chopped
-
3 roma tomatoes, diced
-
1 tablespoon cumin
-
2 teaspoons oregano
-
1 (14 1/2 ounce) can reduced-fat beef broth or 1 (14 1/2 ounce) can vegetable broth
-
3 jalapenos, diced (I have also used 3-4 tablespoons of hot pickled jalapenos when I don't have fresh)
Instructions
- Place all items into crock pot. More broth can be added if desired.
- Cook on low for 6-8 hours or high for 3-4 hours.