Pinto Bean Soup

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      Pinto Bean Soup

      1 lb dry pinto beans
      1 onion, diced
      4 cloves garlic, smashed
      1 jalapeno pepper
      1/4 cup cilantro leaves
      Small ham hock, a slice of low sodium bacon, or pork bone
      1/2 tsp sea salt
      1 tsp freshly cracked black pepper
      1 tsp paprika
      1/2 tsp ground cumin
      1/2 tsp chili powder
      15-oz can no added salt diced tomatoes

      Soak beans overnight: Pour beans into a large bowl or pot. Sift through and pick out any small rocks that may be present. Cover beans with water, at least 3 inches over beans, and let sit on the counter overnight.
      Drain and rinse beans. Place in the bowl of slow cooker. Add onion, garlic, jalapeno, cilantro, and ham hock, if using. Add spices and tomatoes and fill with enough water to cover beans at least 2 inches with water.
      Place lid on the slow cooker and cook on low 6 to 8 hours or on high 4 to 6 hours, adding more water as needed. Serves 40

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