Slow Cooker Pinto Beans with Summer Veggies

Without my slow cooker, I would probably never make it to the Y for after-work exercise. My preferred recipes are all ones where I can just dump a bunch of stuff straight from the freezer into the cooker in 15 minutes or less (preferably less). In the right combinations, this works remarkably well. Beans are a great base - you have to remember to soak them overnight, but the time requirement is minimal. If you leave frozen tomatoes out overnight alongside the beans, they'll be fairly well thawed come morning (unlike the other veggies, you want the tomatoes thawed so that their liquid is available as cooking liquid for the beans).

2 cups dry pinto beans
Water
1 cup shredded zucchini (frozen is fine)
1-2 cups corn kernels (frozen is fine)
2 cups chopped/ground tomatoes (thawed if frozen)
1 medium onion, chopped
2 tsp ground cumin
1 tsp dried oregano
1 bay leaf
Salt and pepper to taste
Hot sauce for topping (optional)
Cheddar or jack cheese for topping (optional)

Soak the beans overnight in several times their volume of water. In the morning, drain and rinse.

In the slow cooker, combine beans, zucchini, corn, tomatoes, onions, cumin, oregano, and bay leaf. Add enough water to cover all the beans but not have them swimming. Cook on low for 9-10 hours or on high for 5-6 hours.

When beans are tender, add salt and pepper to taste.

Serve over rice, topped with hot sauce and cheese at the table if desired.

Serves about 6.