Category:
Crockpot

---

Notes:

---

Ingredients:
½ pound bacon
1 pound dried pinto beans (SOAK OVERNIGHT)
4 cups water
2 cups beef broth (or you can use beer instead for Borracho beans)
6 cloves garlic, minced
Fresh jalapeno, diced (optional)
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 (10-ounce) can diced tomatoes & green chiles, such as Rotel
1 cup fresh cilantro leaves, chopped
Salt & freshly ground black pepper

---

Directions:
Cook the bacon until crispy. Drain, chop, and set aside.
Place the beans in a colander, rinse well, and remove any stones or shriveled beans.
Pour the beans into a large slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder; stir to combine. Cover and cook on LOW for 8 to 10 hours (or on HIGH for 4 to 6 hours) or until almost done.
Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time on LOW will likely be between 9 to 11 hours, depending on how hot your particular slow cooker runs). When the beans are done, season with salt and freshly ground pepper, to taste (stir in ½ teaspoon of salt at a time, tasting before adding more).

---