1.5 KiB
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:
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Beans Prep: After soaking the beans overnight, drain and rinse them.
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Layering in Slow Cooker: Place the soaked beans at the bottom. Add the bacon, onion, garlic, chilies, tomatoes, cumin, and oregano on top.
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Liquids: Pour the vegetable broth ensuring beans are covered by about an inch. If needed, you can add more water or broth.
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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.
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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.