1 (16oz.) pkg. (3 1/4 cups) dried pinto beans, sorted, rinsed
2 cups water
1 cup chopped onions (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-oz.) can diced tomatoes with green chiles, 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 for 8 hours.
4 Add tomatoes; mix well. Cover; cook an additional 1 to 2 hours or until beans are tender