Vegetarian Pinto Beans in the Crock Pot

This is what I served the first time I made broccoli cheese cornbread.  While the bread outshone the beans, I thought this concoction was worth sharing, too.  I threw some things together and this is what we enjoyed.


1 1/5 pounds dried pinto beans
1 onion, diced
2 stalks celery, diced
6 cups water
1 cup white wine
2 tsp salt
1/2 tsp pepper
1/4 cumin
1/2 tsp oregano
1 Tbsp chili powder
3 bay leaves


Put beans in large pot and cover by a few inches with water.  Soak overnight.  Drain in the morning and dump in your crockpot.  Add everything else to the crockpot.  Stir gently.  Cook on low 8-10 hours or until beans are fully cooked.  Enjoy.