Ingredients
Scale
- 1 lb. dried pinto beans
- 8 slices bacon, sliced and cooked
- 1 sweet yellow onion, diced
- 2 garlic cloves, minced
- 2 roma tomatoes, diced
- 1 jalapeno, minced
- 1 tsp. cumin
- 1 tsp. dried leaf oregano
- 7 cups chicken broth
- 1/8 cup finely minced cilantro
- 1 tsp. salt
Instructions
- Rinse the pinto beans and sort through them to remove any rocks or dirt.
- In the slow cooker, add the beans, cooked bacon, diced onion, minced garlic, diced tomatoes, minced jalapeno, cumin, and oregano but do not add the cilantro or salt yet.
- Pour the chicken broth over the mixture and stir well.
- Cook on HIGH for 5-7 hours. After cooking, stir in the salt and cilantro.
- Stir the mixture, serve it hot, and enjoy!
Notes
No need to presoak the pinto beans for this recipe.
Feel free to adjust the level of spiciness by using more or fewer jalapenos.
This dish pairs well with rice or as a side for grilled meats.
- Prep Time: 15 minutes
- Cook Time: 5-7 hours
- Category: 6|Entrees|5
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 700mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 25mg