Steps to Prepare Slow Cooker Boston Baked Beans

Slow Cooker Charro Beans

I made these beans last week in my beloved crock pot and they turned out delicious!

Recipe Summary Slow Cooker Charro Beans

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.

Ingredients | Slow Cooker Boston Baked Beans

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

Directions

Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.

Place beans in a slow cooker with just enough water to cover.

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.

Cook on Low for 8 hours. Serve.

Info | Slow Cooker Boston Baked Beans

prep: 30 mins cook: 8 hrs 15 mins additional: 8 hrs total: 16 hrs 45 mins Servings: 8 Yield: 8 servings

TAG : Slow Cooker Charro Beans

Side Dish,