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!