Slow-Cooked Zesty Pinto Beans - cooking recipe

Ingredients

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

Preparation

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.
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.
Cover; cook on Low setting 8 hours.
Add tomatoes; mix well. Cover; cook 1 to 2 hours longer or until beans are tender.