A hearty and flavorful Mexican bean dish made with pinto beans, bacon, and various spices, cooked to perfection in a slow cooker.
Preparation time
20min
Cooking time
8h
Ingredients
8 Servings
- 225 g bacon
- 0.5 tsp black pepper
- 30 g cilantro
- 1 tsp cumin
- 4 garlic cloves
- 1 jalapeno
- 1 onion
- 1 tsp oregano
- 450 g pinto beans
- 1 tsp salt
- 400 g tomatoes
- 1200 ml water
Directions
Step 1
Rinse and sort the pinto beans, removing any debris.
Step 2
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving the bacon fat in the skillet.
Step 3
Add the chopped onion to the skillet and cook until translucent, about 5 minutes. Add minced garlic and chopped jalapeno, cooking for another 2 minutes.
Step 4
Transfer the onion, garlic, and jalapeno mixture to the slow cooker. Add the rinsed pinto beans, diced tomatoes, cooked bacon, chopped cilantro, ground cumin, dried oregano, salt, black pepper, and water.
Step 5
Stir to combine all ingredients. Cover the slow cooker and cook on low for 8-9 hours or on high for 4-5 hours, until beans are tender.
Step 6
Once cooked, taste and adjust seasoning if necessary. Serve hot.