An easy way to make Frijoles Charros (Mexican beans). The slow cooker does all the hard work and they are filled with flavor. Pinto beans simmer in bacon, smoked sausage, spices, and a couple of other ingredients. The final result is a rustic and smoky flavor. They can be considered a side dish, but they are hearty enough to eat on their own like a soup. My husband's niece served these at a birthday party for her daughter. They were so good. My spouse and sons request them all the time. I always put them on to cook in the morning while I do my housework. When it is time to eat, they are ready. I guarantee they are worth the wait. They even taste better when reheated later.
Ingredients :
- 2-3 cup(s) pinto beans, dried
- 1 clove(s) garlic, minced
- 1/2 onion, quartered
- 5-6 slice(s) bacon, uncooked (cut in pieces)
- water, enough to fill the slow cooker
- 6 large smoked sausage or weiners, cut in pieces
- 1 tablespoon(s) chili powder
- 1 can(s) Rotel tomatoes w/diced chilies (10 oz)
- 1 teaspoon(s) ground cumin
- salt, to taste
- 1 stick(s) mozzarella cheese, cut into chunks
- - chopped cilantro, to taste
Intructions :
- Put dry beans, quartered onion, minced garlic, and bacon in a Crock Pot. Cover with water up to just a little below where the lid rest. Place lid. Cook on high for 4 hrs. They are good cooked on low also
- In the last 30 minutes of cooking time, add the following to the beans - Rotel tomatoes, smoked sausage, chili powder, cumin, and salt to taste. Stir. Replace lid. Continue cooking for 20 to 30 minutes or until the beans are done
- When the beans are ready, turn off Crock Pot. Add cheese and cilantro. Let set for about 5 more minutes so the cheese can melt. Enjoy!
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Keyword : recipe-Mexican-Other Main Dishes-Slow Cooker Crock Pot