Slow Cooker Charro Beans
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Description
I created this slow cooker recipe in an effort to duplicate the charro beans at my favorite local Mexican restaurant. They are a great as a side item, served as bean soup, or served atop rice as a hearty meal.
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
Directions
- 1. Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
- 2. Place beans in a slow cooker with just enough water to cover.
- 3. 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.
- 4. Cook on Low for 8 hours. Serve.
Nutrition Facts
serving: 8 servings
calories: 278 kcal
carbohydrates: 42.6 g
protein: 15.9 g
saturated fat: 1.1 g
cholesterol: 7.6 mg
sodium: 762.7 mg
fiber: 10.3 g
sugar: 3.7 g
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