Slow Cooker Mexican Beans

• Meat

  • 6 slices Bacon

• Produce

  • 1 tbsp Garlic
  • 1 Jalapenos
  • 1 lb Pinto beans, dry
  • 1/2 White or brown onion, sliced (about 1/2 cup, small

• Condiments

  • 1 cup Pace picante sauce

• Baking & Spices

  • 1/2 Salt

• Liquids

  • 5 cups Water

• Other

  • 1 tablespoon Calde de Tomate

Found on yellowblissroad.com

Ingredients

• 1 pound dry pinto beans, rinsed
• 1 cup Pace Picante Sauce
• 1 tablespoon minced garlic (1-2 cloves)
• 6 slices bacon, diced and cooked
• 1-2 jalapenos, seeded and sliced
• ½ small white or brown onion, sliced (about ½ cup)
• 1 tablespoon Calde de Tomate
• ½ salt or more to taste
• 5-6 cups water

Directions

• Stir all ingredients together in the slow cooker. Add about 5-6 cups of water. Set slow cooker to low and cook for 12 hours, or until beans are nice and soft. Since slow cookers vary, cook times can vary as well.
• Can be stored in a sealed container in the refrigerator for 3-4 days, or in the freezer for several months.