Charro Beans

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 1 Cilantro, fresh
  • 2 cloves Garlic
  • 1 Jalapeno
  • 1/4 tsp Oregano, dried
  • 1 lb Pinto beans, dried
  • 1/2 Yellow onion

• Baking & Spices

  • 1 tbsp Salt

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Liquids

  • 8 cups Water

Found on houseofyumm.com

Description

Ingredients

• 1 pound dried pinto beans
• 8 cups water
• 4 slices bacon
• 1/2 yellow onion diced
• 1 jalapeno seeded and diced
• 2 cloves garlic minced
• 1 tablespoon salt
• 1 teaspoon ground cumin
• 1/4 teaspoon dried oregano
• Fresh cilantro chopped for topping

Directions

• Add the dried pinto beans and the 8 cups of water to a slow cooker and cook on high for about 2 hours.
• In a medium size pan cook the bacon over medium heat. Once the bacon is cooked, remove and chop.
• Add the onion and diced jalapeño and saute in the bacon grease for about 5 minutes until the onion is translucent and the jalapeño softened. Add the garlic and cook for another 30 seconds.
• Add the onion, garlic and chopped bacon to the beans in the slow cooker.
• Cook for an additional 2 hours on high.
• Season with salt, cumin, and oregano. Cook for an additional 30 minutes on low.
• Serve with fresh cilantro. Enjoy!