Step 1

Rinse the pinto beans and soak in cold water overnight.

Step 2

Drain the beans, rinse and drain again and add them to the slow cooker.

Step 3

In pan over medium high heat, add extra virgin olive oil, garlic, onion and celery and cook for 6-7 minutes, until onions are translucent. Turn the heat off and add the vegetables to the slow cooker.

Step 4

Add all the remaining ingredients and slow cook on low for 6-7 hours, until the beans are tender, or on high for 4 hours.

Step 5

Remove the bay leaves and serve.