Slow Cooker Charro Beans

• Meat

  • 1/2 lb Bacon

• Produce

  • 1 cup Cilantro, fresh leaves
  • 6 cloves Garlic
  • 1 tsp Garlic powder
  • 1 lb Pinto beans, dry

• Canned Goods

  • 2 cups Beef broth

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Salt & freshly ground black pepper

• Nuts & Seeds

  • 1 tbsp Cumin

• Liquids

  • 4 cups Water

• Other

  • Fresh jalapeno (seeds & membranes removed, diced, optional
  • 1 (15-ounce can Rotel (diced tomatoes & green chiles

Found on fivehearthome.com

Description

Directions

• Place beans in a colander, rinse well, and remove any stones or shriveled beans.
• Cook bacon until just crispy. Drain, chop, and set aside.
• 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).