Slow Cooker Charro Beans
Description
Need a side dish for your Mexican meal? Make these delicious beans in the slow cooker. It's easy and so delicious, you'll want to serve them even when you are eating Mexican!
Ingredients
1/2 lb. bacon
1 lb. dry pinto beans
4 c. water
2 c. beef stock or broth
7 cloves garlic, minced
1 fresh jalapeno with seeds and membranes removed, diced, optional (more if spicy is desired)
1 T. cumin
1 1/2 t. garlic powder
1 t. chili powder
15 oz. can Rotel tomatoes
1 c. fresh cilantro leaves, chopped
salt, to taste
freshly ground black pepper, to taste
Directions
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Place beans in a colander, rinse well, and remove any stones or shriveled up beans.
Cook bacon until just crispy. Drain, chop, and set aside.
Line a slow cooker with a slow cooker liner for easy clean up.
Pour beans into the slow cooker. Cover them with water and beef stock/broth. Add chopped bacon, garlic, jalapeno, cumin, garlic powder, and chili powder.
Cover and cook on low for 7 hours or until almost done. Be sure to check periodically to make sure that the beans are covered in liquid. Use more liquid if necessary.
Stir in Rotel tomatoes and chopped cilantro, cover, and cook for another hour or until tender.
When beans are done, season with salt and freshly ground pepper, to taste.