Pinto Beans and Ham

1 pound dried pinto beans -- sorted, washed
5 cups water
1 large onion -- chopped
4 ounces cooked ham -- chopped (4 to 8)
3 cloves garlic cloves -- minced
1/2 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon freshly-ground black pepper
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano

Cover beans with water and soak overnight; drain. Place beans in a 5- or 6-quart slow cooker with water and remaining ingredients. Cover cooker and cook on LOW setting for 9 to 10 hours, or until beans are soft and done. Stir a couple of times during cooking, if possible. Serve with cornbread, rice, a green salad or slaw.

This recipe yields 8 to 10 servings.

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