1 lb dried pinto beans (rinsed and sorted)
1/2 - 1 lb ham, cut into pieces
2 (10-ounce) diced tomatoes
1/2 tbsp. crushed red peppers
3 large garlic cloves, minced or shaved thin
1 heaping tsp. onion powder (or to taste)
salt and pepper, to taste
1/2 block of Velveeta cheese (or other easy melt cheese product)
1 chopped onion (optional)
6 cut up celery stalks (optional)

Soak beans overnight. Sort out ugly beans and rinse. Put all ingredients in Crockpot or large pot with enough water to cover them 1 1/2 inches. Watch the water periodically. This recipe is not for soupy beans so be sure to not put in too much water.

If you use the crock pot, cook 6-8 hours or until tender.

If you use the large pot, cook 2-3 hours or until tender.

While still hot, cube and mix in the Velveeta cheese.

Serve!

Submitted by: Lynette Malone