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Rinse the pinto beans and soak in cold water overnight.
Drain the beans, rinse and drain again and add them to the slow cooker.
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.
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.
Remove the bay leaves and serve.