Roast with pinto beans crock pot

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3-4 pound roast 1 tsp garlic salt 1 pound dry pinto beans 2 cans rotel 1 can chopped green chiles 1 cup water 1 can cream of mushroom soup 1 teaspoon oregano 1 teaspoon cumin 1 medium yellow or white onion, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 red bell pepper, sliced Corn or flour tortillas. Put all in crock pot and cook for 13 hours on high (yes....really on HIGH that long). Make sure all beans are fully covered by liquid. Serve with tortillas.

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Slow Cooker Texas Pinto Beans will seriously change the way you think about pinto beans. This recipe is thanks in large part to an old friend in South Texas, Don prepared a pot of beans that you could not stop eating. Smoky Chipolte, bacon, spices and some good old fashioned slow cooking renders the perfect spoonful of pintos ever imagined.

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