Pork roast and beans crock pot

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3-4 pound roast 1 tsp garlic salt 1 pound dry pinto beans 2 cans rotel 1 can chopped green chiles 1 cup water 1 can cream of mushroom soup 1 teaspoon oregano 1 teaspoon cumin 1 medium yellow or white onion, sliced 1 green bell pepper, sliced 1 yellow bell pepper, sliced 1 red bell pepper, sliced Corn or flour tortillas. Put all in crock pot and cook for 13 hours on high (yes....really on HIGH that long). Make sure all beans are fully covered by liquid. Serve with tortillas.

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Most of the time when I make a big pot of beans it's predominantly southwestern in flavor with lots of cumin. This is a milder dish that I think would be more considered southern. What peaked my curiosity was the use of Lipton's Dry Onion Soup Mix, I had some in the closet and the expiration date was approaching (yep, it does have an expiration date)... It also gave me a chance to use my homemade Pickled Jalapenos-yum! They are optional. This is a slow cooker recipe but I chose to cook it…

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