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Frijoles Charros

Source of Recipe


From "Not Your Mother's Slow Cooker Cookbook"






List of Ingredients



• One 1-pound package dried pinto beans
  
• 11 cups water
  
• 2 jalapeños, stems removed
  
• 6 to 8 ounces cooked chorizo (Mexican sausage), chopped
  
• 4 strips bacon, chopped
  
• 5 cloves garlic, chopped
  
• 1 small yellow or white onion, chopped
  
• 2 to 3 tsp salt, or to taste
  
• 1/2 tsp dried oregano
  
• 1/2 tsp ground cumin
  
• 1/4 cup fresh cilantro leaves, chopped
  
• .
  
• -- For Serving --
  
• Freshly grated longhorn Cheddar
  
• Fresh tomato-and-onion salsa
  






Instructions



1. Put the beans in a colander and rinse under cold running water; pick over for damaged beans and small stones. Transfer to cooker and cover by 3 inches with cold water. Let soak for 6 to 12 hours, and drain.
   
   
2. Add the 11 cups of water, jalapeños, chorizo, bacon, garlic and onion. Cover and cook on HIGH for 3-1/2 to 5 hours. The beans need to be covered with liquid at all times to cook properly (add a bit more boiling water, if necessary). When done, they will be tender and hold their shape, rather than fall apart.
   
   
3. Towards the end of the cooking time, season with the salt and remove the chiles. Add the oregano, cumin and cilantro leaves. Let the beans simmer 1 hour more, uncovered, which will thicken them nicely. Serve the beans immediately in soup bowls, topped with grated longhorn Cheddar and a fresh tomato-and-onion salsa. (Or let cool in the cooker 1 hour, uncovered. Then transfer with their cooking liquid to a covered storage container to refrigerator or freeze.)
   
   Serves 6