1 onion, chopped
3/4 green bell pepper, diced
2 celery ribs, chopped
3 cloves garlic, chopped
1 pound Black Forest ham, cubed
1 teaspoon ground cumin, or to taste
1 tablespoon dried oregano, or to taste
2 bay leaves
1 tablespoon lard
5 cups chicken broth, or as needed to cover
Cover pinto beans with water in a large bowl; allow beans to soak overnight. Place onion, green bell pepper, celery, garlic, Black Forest ham, soaked pinto beans, cumin, oregano, bay leaves, and lard in a slow cooker. Pour enough chicken broth into the slow cooker to cover the other ingredients. Cook on High until beans are very tender, 5 to 6 hours.