Slow Cooker Charro Beans
Description
Prepare these charro beans in the slow cooker when you're missing takeout from your favorite Mexican restaurant. They are as delicious and easy to make!
Ingredients
•
1 pound dry pinto beans, sorted
•
water as needed
•
6 slices bacon, chopped
•
4 medium Roma (plum) tomatoes, chopped
•
2 medium onions, chopped
•
1 medium green bell pepper, chopped
•
2 jalapeno peppers, seeded and chopped
•
1/2 bunch fresh cilantro, chopped
•
2 cloves garlic, chopped
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1 (12 fluid ounce) can or bottle beer (such as Shiner® Bock)
•
2 teaspoons salt
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1 teaspoon ground black pepper
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
Directions
1
Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
2
Place beans in a slow cooker with just enough water to cover.
3
Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapeños, cilantro, and garlic. Sauté in bacon drippings for 2 minutes, then slowly pour in beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Remove from heat and add to beans and water in the slow cooker.
4
Cover and cook on Low for 8 hours.