Slow Cooker Charro Beans

Name: Slow Cooker Charro Beans
Total time: 1005
Yield: 8
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

Recipe by Nikki Robinson Brooks from allrecipes.com

Dinner,Side Dish 17 Hr. 45 Mins.

Ingredients

8 servings

•

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

Instructions

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.