Pinto Bean Stew

I find soaking to be optional - sort the beans well.  If you do soak the beans, KEEP the water you soak them in and use it as part of the 6 cups in the recipe.  

1 Pound Dry Pinto Beans

6 Cups water

2 Tbl Minced Scallion

1 Cup Bell Pepper, diced

3/4 Cup Sliced Carrot

2 Cups Frozen Corn, thawed

3 Cloves Garlic, Minced

1 Tbl Chili Powder

2 Tsp Cumin

2 Tbl Lime Juice

1 1/2 Tsp Salt

Combine all ingredients except juice and salt in a 5 to 6 quart slow cooker.  Cook on high for 4 hours or low for 8 hours.  Keep an eye on the liquid and add HOT water if the liquid drops below the beans.  Half an hour before serving, add lime juice.  Taste.  Add salt if necessary.