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2 c. dried pinto beans
2 c. water
4 chicken bouillon cubes (sodium watchers use sodium-free bouillon)
1 lg. clove garlic, chopped
1 med. bell pepper, chopped
1 med. onion, chopped
1 lb. extra lean ground beef
1 can Rotel tomatoes with peppers
1 can stewed tomatoes also
Rinse dried beans thoroughly. You may soak beans overnight in 6 cups water. After soaking, drain water off beans and add 6 more cups of water off for a second time. (This will help.) Place beans in slow cooker or slow cooker and add 6 more cups of fresh water. Add bouillon cubes, garlic and onion. Turn slow cooker on low and cook 6-8 hours. Add beef and cook 1 hour. Add Rotel tomatoes and stewed tomatoes and cook another hour. Serve with regular cornbread skillet cornbread.
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