Mom'S Crock-Pot Beans 'N Tomatoes - cooking recipe

Ingredients

2 c. pinto beans or other
water
1/2 rounded tsp. ground ginger
1 can stewed tomatoes (Mexican, Cajun, etc.)
1/2 tsp. salt
cooked bacon or ham (if desired)

Preparation

Put cleaned and washed beans and 2 quarts water in a large pan.
Bring to boil.
Cover and remove from heat.
Let stand 1 to 3 hours.
While beans soak, warm 1 quart water in crock.
Put on low setting.
Drain beans and rinse with hot water; add to crock-pot.
Stir in ginger.
Cook on high for 3 to 4 hours (low 7 to 8 hours) or until beans are tender.
One hour before serving, add tomatoes and salt.
Crumbled bacon or diced ham can also be added for flavor.