1 cup dried pinto beans, rinsed, drained, and picked over
2 tablespoons olive oil
1/2 pound smoked ham, chopped into bite size pieces
1 medium onion, chopped
1 bell pepper, chopped
1 bunch celery, washed and chopped
2 garlic cloves, minced
2 2/3 cups chicken broth
3 cups water
1 small can tomato paste
salt and pepper to taste
Put beans in a bowl with enough water to cover them. Leave overnight. Drain off water. In a large skillet, heat the olive oil over medium heat. Add onion, bell pepper, celery and ham. Cook and stir for about 5 minutes. Add garlic and cook another 2 minutes. Add chicken broth. Put all into crock pot. Add the drained beans, tomato paste, and the 3 cups water. Cover and cook on low 7 to 8 hours or on high 4 to 5 hours. Thirty minutes before serving, add salt, pepper.
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