35 lines
1.5 KiB
Markdown
35 lines
1.5 KiB
Markdown
# Slow Cooker Cowboy Beans (Charro Beans)
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## Ingredients:
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- 1 lb pinto beans, rinsed and soaked overnight
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- 6-8 cups vegetable broth (or a combination of broth and water)
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- 1/2 lb bacon, chopped
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- 1 white onion, finely chopped
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- 4 cloves garlic, minced
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- 2 jalapeños or serrano chilies, seeds removed and chopped
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- 1 can (14 oz) diced tomatoes or 3 fresh tomatoes, chopped
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- 2 teaspoons ground cumin
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- 1 teaspoon dried oregano (preferably Mexican oregano)
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- Salt and pepper to taste
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- 1/4 cup fresh cilantro, chopped (optional)
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## Instructions:
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1. **Beans Prep**: After soaking the beans overnight, drain and rinse them.
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2. **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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3. **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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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.
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5. **Seasoning**: Once beans are tender, season with salt and pepper to taste. Stir in the cilantro for added freshness just before serving.
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## Serving Suggestions:
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Serve your Cowboy Beans with warm tortillas, Mexican rice, or even as a filling for tacos and burritos.
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## Note:
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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. |