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The night before, place the pinto beans in a bowl and cover with water. The water should be a few inches above the beans as they will absorb water.
The next day, drain and throughly rinse the pinto beans. Add the remaining ingredients to the slow-cooker and stir to combine.
Cook on low for 6-8 hours. Remove the onion and jalapeno halves and season to taste before serving. Enjoy!