Slow Cooker Charro Beans

Yield: 8 to 10 servings

Slow Cooker Charro Beans -- flavored with bacon, garlic, tomatoes, green chiles, jalapeños, cilantro, and spices -- are the perfect pinto beans to accompany your favorite Mexican entrees!

Ingredients

• 1/2 pound bacon
• 1 pound dry pinto beans (I always soak my beans first! - Terri) 
• 4 cups water
• 2 cups beef broth
• 6 cloves garlic, minced
• Fresh jalapeno (seeds & membranes removed), diced, optional
• 1 tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 (15-ounce) can Rotel (diced tomatoes & green chiles)
• 1 cup fresh cilantro leaves, chopped
• Salt & freshly ground black pepper
• Chopped onion - Added by Terri 
• Chopped bell pepper - Added by Terri 

Instructions

1. Place beans in a colander, rinse well, and remove any stones or shriveled beans.
2. Cook bacon until just crispy. Drain, chop, and set aside.
3. Pour beans into slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder. Cover and cook on low for 7 hours or until almost done. Stir in Rotel and chopped cilantro, cover, and cook for an additional hour or until tender (total cooking time will probably be between 8 to 10 hours). When beans are done, season with salt and freshly ground pepper, to taste (I add 1/2 teaspoon of salt at a time, tasting in between).

Notes

My favorite way to cook bacon is to lay it in a deep, foil-lined baking pan and bake it on the center rack at 400°F for 15 to 20 minutes.

The first time you cook beans in your slow cooker, periodically check that they remain covered with liquid. Add additional hot water during the cooking process, if necessary.

One seeded jalapeño cooked for that many hours should add flavor rather than spice. If you prefer spicy beans, add more jalapeños and leave the seeds/membranes intact. Also, if you prefer mild beans, you may use mild Rotel instead of regular or hot.

For Borracho Beans, swap out 6 ounces of the beef broth with Mexican beer.

If you prefer to soak your beans, simply rinse, drain, and pick over your beans. Place them in a pot, cover with 2 inches of water, and soak overnight. Drain off the soaking water before proceeding with the recipe. If beans are soaked, cooking time will probably be shortened to 5 to 7 hours on low.

Always use fresh dry beans, as old beans can take much longer to become tender (and may possibly never soften!).