1/2 pound bacon
1 pound dry pinto beans
4 cups water
2 cups beef broth
6 cloves garlic, minced
6 cloves garlic, minced
fresh jalapeno (seeds and membranes removed), diced, optional
1 tablespoon cumin
1 teaspoon garlic powder
1 teaspoon chili powder
1 (15-ounce) can Rotel (diced tomatoes & green chiles)
1 cup fresh cilantro leaves, chopped
salt and freshly ground black pepper
Place beans in a colander, rinse well, and remove any stones or shriveled beans. Cook bacon until just crispy. Drain, chop, and set aside. Pour beans into slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder. Cover and cook on low for 7 hours or until almost done. Stir in Rotel and chopped cilantro, cover, and cook for an additional hour or until tender (total cooking time will probably be between 8 to 10 hours). When beans are done, season with salt and freshly ground pepper, to taste.
Place beans in a colander, rinse well, and remove any stones or shriveled beans. Cook bacon until just crispy. Drain, chop, and set aside. Pour beans into slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder. Cover and cook on low for 7 hours or until almost done. Stir in Rotel and chopped cilantro, cover, and cook for an additional hour or until tender (total cooking time will probably be between 8 to 10 hours). When beans are done, season with salt and freshly ground pepper, to taste.
bacon recipe source: Samantha, FIVEheartHOME (@FiveHeartHome), October 2, 2014
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