Slow Cooker Charro Beans recipe
All Recipes Side Dish
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 ½ bunch fresh cilantro, chopped 2 cloves garlic, chopped 1 (12 fluid ounce) can or bottle beer (such as Shiner® Bock) 2 teaspoons salt 1 teaspoon ground black pepper 1 teaspoon chili powder ½ teaspoon ground cumin
Nutrition Info
- 278 caloriescarbohydrate: 42.6 gcholesterol: 7.6 mgfat: 3.8 gfiber: 10.3 gprotein: 15.9 gsaturatedFat: 1.1 gservingSize: -sodium: 762.7 mgsugar: 3.7 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Charro Beans
Directions
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Place pinto beans into a large container and cover with several inches of cool water, let soak, 8 hours to overnight. Rinse and drain.
Place beans in a slow cooker with just enough water to cover.
Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapenos, cilantro, and garlic. Saute in bacon drippings for 2 minutes, then slowly pour in the beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Add this mixture to the beans and water in the slow cooker.
Cook on Low for 8 hours. Serve.