Crockpot Charro Pinto Beans

Name: Crockpot Charro Pinto Beans
Prep time: 30 min
Cook time: 8 h 15 min
Total time: 8 h 45 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 12 fl oz Beer; 1 tsp Black Pepper; 1 tsp Chili Powder; 6 slices Chopped Clams; 2 whole Diced Jalapeño Peppers; 2 whole Diced Yellow Onion; 0.5 bunch Fresh Cilantro; 2 cloves Garlic; 1 whole Green Bell Pepper; 0.5 tsp Ground Cumin; 1 lb Pinto Beans; 4 whole Roma Tomato; 2 tsp Salt; 0.5 tsp Water

Side Dish 🥗Dinner 🍽️Lunch 🥪 Tex-Mex 🇺🇸🇲🇽Mexican Low-Carb Low-Sodium Clean Eating Pescatarian 🐟

Crockpot Charro Pinto Beans simmer into a rich, brothy pot of tender beans infused with smoky bacon, jalapeño heat, and fragrant cilantro. Tomato, onion, and a splash of beer round out the savory depth, making it perfect for gatherings, potlucks, or an easy weeknight side that tastes like it cooked all day.

Prep30 mins
Cook8 hrs 15 mins
Serves8
DifficultyEasy

1

Put the pinto beans in a large container and cover them with several inches of cool water; let them soak for 8 hours to overnight. Rinse and drain.
2

Place the beans in a slow cooker with just enough water to cover them.
3

Cook the bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes.
4

Add the tomatoes, onions, bell pepper, jalapeños, cilantro, and garlic. Sauté in the bacon drippings for 2 minutes, then slowly pour in the beer.
5

Add the salt, pepper, chili powder, and cumin. Bring to a boil.
6

Remove from the heat and add to the beans and water in the slow cooker.
7

Cover and cook on Low for 8 hours.