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Slow Cooker Mexican Beans

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PREP TIME
30 min
COOKING TIME
495 min
TOTAL TIME
1005 min
SERVINGS
8 servings
Dinner
Slow Cooker Mexican Beans
Ingredients
  • 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
  • 1/2 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
  • 1/2 teaspoon ground cumin
Instructions
1
Start by submerging pinto beans in a large container and covering them with several inches of cool water. Allow the beans to soak for 8 hours or overnight, depending on your schedule.
2
Rinse the beans thoroughly with water to remove any impurities, and then drain them well.
3
Transfer the pinto beans to a slow cooker and add just enough water to cover them completely. This will help the beans cook evenly throughout the process.
4
In a large skillet, cook the bacon over medium-high heat until it reaches a state of being almost browned and crispy, taking around 5 to 7 minutes.
5
Once the bacon is cooked, add it to a skillet along with tomatoes, onions, bell peppers, jalapeños, cilantro, and garlic. Sauté these ingredients in the bacon drippings for 2 minutes, stirring constantly to prevent burning.
6
Next, slowly pour in the beer while continuously stirring the mixture. Add salt, pepper, chili powder, and cumin to the skillet and stir well.
7
Bring the mixture to a boil by increasing the heat, then immediately remove it from the heat source.
8
Add the skillet mixture to the slow cooker containing the pinto beans and water, stirring gently to combine.
9
Cover the slow cooker with a lid and cook on Low for 8 hours, allowing the flavors to meld together and the beans to become tender.