Terry's Texas Pinto Beans

Terry's Texas Pinto Beans

1 pound dry pinto beans 

1 (29 ounce) can reduced sodium chicken broth 

1 large onion, chopped 

1 Tbsp diced jalapeno pepper 

1 tsp roasted garlic

1/2 cup green salsa 

1 teaspoon cumin 

1/2 teaspoon ground black pepper 

Water

Salt to taste

Place the pinto beans in a slow cooker, and pour in the chicken broth. Stir in onion, jalapeno, garlic, salsa, cumin, and pepper. Add enough water to cover the beans by about 1 inch. Cook on low for 10-12 hours or until beans are tender. Add salt to taste.

Adapted from allrecipes.com recipe by the same name. These are really delicious! Next time I'll add a smoked turkey wing and I'll bet they'll be even better!