Mexican Charro Beans

charro beansDry beans are a challenge for me. This is my method for making them nice and soft in the recipe. You will need to start this recipe 2 nights before you plan to eat the beans.

Ingredients:
1 lb. dry pinto beans, soaked in water overnight, and cooked in crock-pot on low all day. then drained.
1 lb. raw bacon cut into small pieces, I use scissors.
1 bunch of cilantro, chopped
1 red onion, chopped
3 chopped tomatoes
salt
pepper
1 bay leaf
1/2 tspn. dried parsley
2 beef bouillon cubes
water

Directions:
1. Turn on slow cooker to low.
2. Put the pre-cooked, drained pinto beans into the slow cooker.
3. Put in all remaining ingredients, except water.
4. Pour in enough water to cover ingredients, with about 1/2 inch of water above them.
5. Cook on low for 8 hours or high for 6 hours or less.
6. Serve in a bowl. Delicious!

Enjoy!

 

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