Southwestern Chicken and Bean Stew

1 cup dried pinto beans
cut up boneless chicken pieces (you decide how much, can use cooked or raw)
1 cup frozen corn
1 cup salsa - medium or hot if you like it spicy
1 (4.5 oz.) can chopped green chilies
1 teaspoon cumin
2 tablespoons chopped fresh cilantro (optional)

Place beans in medium bowl; add enough water to cover. Let stand overnight to soak.

Drain beans; discard water. Place beans and all remaining ingredients except cilantro in 3 1/2 to 4 quart slow cooker; mix well.
Cover; cook on low setting for 10-12 hours or on high for 8 hours.
To serve add cilantro, mix well.
Makes 6 (1 1/3 cup) servings

I made this the first time in Feb. of 2000 and I thought that since it was almost 9 years later Carrie wouldn't mind if we had it again...
This is pretty mild and could use some spicing up. I posted it because Danny asked about recipes using dry beans. Not that Danny ever reads the blog.