Slow Cooker Charro Beans recipe

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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

Nutrition Info

278 calories
carbohydrate: 42.6 g
cholesterol: 7.6 mg
fat: 3.8 g
fiber: 10.3 g
protein: 15.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 762.7 mg
sugar: 3.7 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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