Mexican Slow Cooker Pinto Beans
Ingredients
| 2 quarts water | ||
| 2 tbs kosher salt | ||
| 1 lb pinto beans, rinsed and sorted | ||
| 2 cups chicken broth | ||
| 1 (12 oz) bottle dark or amber Mexican beer | ||
| 1 tbs olive oil | ||
| 1 medium onion, chopped | ||
| 3 garlic cloves, chopped | ||
| 4 slices cooked bacon, chopped | ||
| 1 (10 oz) can "Rotel" tomatoes with green chilies | ||
| kosher salt and black pepper to taste | ||
| 1 tsp dried marjoram | ||
| 2 tsp cumin | ||
| 1 (4 oz) can green chilies, with juice | ||
| 1 cup cilantro leaves, chopped, plus more for garnish | ||
| lime wedges and flour tortillas for serving |
- In a large container, whisk together 2 cups water and kosher salt until salt dissolves.
- Add the beans, cover and let stand overnight at room temperature. Drain and rinse beans.
- Add beans to slow cooker along with chicken broth and beer.
- In a skillet over medium heat, add onion, garlic, chopped bacon and saute until onions are translucent, about 5 minutes.
- Add tomatoes, salt and black pepper to taste, and cook for 5 minutes longer.
- Add marjoram and cumin, and stir to combine. Add the mixture to the slow cooker.
- Set slow cooker on high for 8 hours. When there as an hour of cooking time left, add the green chilies and cilantro, stir to combine.
- Finish cooking, taste for seasoning and serve with lime wedges and tortillas.
- Garnish with additional fresh cilantro.
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