Categories: soup/slowcooker

Ingredients

• 2 cupsdry pinto beans
• 5 cupscold water
• 2 14-ounce cansreduced-sodium chicken broth
• 1/2 cupwater
• 1 largeonion, chopped
• 3 clovesgarlic, minced
• 1 teaspoonground cumin
• 1/4 teaspooncayenne pepper
• 1 14-1/2-ounce canfire-roasted diced tomatoes, undrained
• Shredded reduced-fat Monterey Jack cheese (optional)
• Snipped fresh cilantro and/or sliced green onions (optional)
• Desired crackers (optional)

Directions

1. Rinse dry beans. In a Dutch oven combine rinsed beans and the 5 cups cold water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. Drain and rinse beans.

2. In a 3-1/2- or 4-quart slow cooker combine beans, broth, the 1/2 cup water, the onion, garlic, cumin, and cayenne pepper.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

4. Stir in undrained tomatoes; cover and cook for 30 minutes more. If desired, partially mash mixture with a potato masher, leaving soup chunky. If desired, top individual servings with cheese and cilantro and serve with crackers.

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