# Slow Cooker Cowboy Beans (Charro Beans)

## Ingredients:

- 1 lb pinto beans, rinsed and soaked overnight
- 6-8 cups vegetable broth (or a combination of broth and water)
- 1/2 lb bacon, chopped
- 1 white onion, finely chopped
- 4 cloves garlic, minced
- 2 jalapeños or serrano chilies, seeds removed and chopped
- 1 can (14 oz) diced tomatoes or 3 fresh tomatoes, chopped
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano (preferably Mexican oregano)
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional)

## Instructions:

1. **Beans Prep**: After soaking the beans overnight, drain and rinse them.

2. **Layering in Slow Cooker**: Place the soaked beans at the bottom. Add the bacon, onion, garlic, chilies, tomatoes, cumin, and oregano on top.

3. **Liquids**: Pour the vegetable broth ensuring beans are covered by about an inch. If needed, you can add more water or broth.

4. **Cooking**: Cover and cook on LOW for 6-8 hours or HIGH for 3-4 hours, checking occasionally. If the liquid gets absorbed too quickly, add more as needed.

5. **Seasoning**: Once beans are tender, season with salt and pepper to taste. Stir in the cilantro for added freshness just before serving.

## Serving Suggestions:

Serve your Cowboy Beans with warm tortillas, Mexican rice, or even as a filling for tacos and burritos.

## Note:

For those who prefer a creamier texture, take out a cup of the beans once they're tender, mash them, and then stir them back into the slow cooker.