Delectable chocolate cookies with a crackly confectioners’ sugar topping.
| Prep Time: | 15 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 pound dry pinto beans
- 5 cloves garlic, chopped
- 1 teaspoon salt
- ½ pound bacon, diced
- 1 onion, chopped
- 2 fresh tomatoes, diced
- 1 (3.5 ounce) can sliced jalapeno peppers
- 1 (12 fluid ounce) can beer
- ⅓ cup chopped fresh cilantro
Instructions
- Place pinto beans in a slow cooker, and completely cover with water. Mix in garlic and salt. Cover, and cook 1 hour on High.
- Cook the bacon in a skillet over medium high heat until evenly brown, but still tender. Drain about half the fat. Place onion in the skillet, and cook until tender. Mix in tomatoes and jalapenos, and cook until heated through. Transfer to the slow cooker, stirring into the beans.
- Cover slow cooker, and continue cooking 4 hours on Low. Mix in the beer and cilantro about 30 minutes before the end of the cook time.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 19 mg |
| Dietary Fiber | 13 g |
| Protein | 16 g |
| Saturated Fat | 5 g |
| Sodium | 741 mg |
| Sugars | 2 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
I love these beans which taste almost identical to the beans served on the border in
Well, I started out preparing these beans in the crock pot as stated. Although I knew I should have soaked the beans overnight first, I thought that maybe there was a reason the directions did not state to do so. After reading more of the reviews, I realized that I should have done just that. Since I didn’t, and I wanted the beans to be served this evening (not tomorrow), I decided to move the whole process to the stovetop. After about four hours, they were perfect – and delicious.
Looks Good
I used this recipe because it looked like all the really great frijoles I’ve had in South Texas. I didn’t read it, tho, until almost time to serve, I had to use canned pintos, but the rest was according to the recipe. I cooked only for about 2 hours, but this was delicious. Our guests loved this with some Spanish rice and fajitas cooked outside. Made for a great way to “socially distance” when getting together. Thanks for this recipe, I can’t wait to cook it in the slow cooker. Delicious
The best pinto beans recipe ever. Love the flavor the beer gives at the end. Used homemade smoked pork belly as the bacon component.
Will make this again. Absolutely delicious!
I made zero changes and they were fantastic! Wait, I take that back. I didn’t use pinto beans because we didn’t have any on hand. I used a mix of some other dried beans we had in the cupboard. Excellent excellent excellent. Definitely saving this one.
As recommended on the package, I soaked the beans for several (5) hours. I cooked in half chicken broth and half water. Also added 1/2 tsp of cumin and 1/2 tsp chili powder. Otherwise, followed the recipe and it turned out well – not wow, but it was just beans.
This recipe has great flavor and potential, but I’ve definitely had to tweak a few things to get it perfect. Must soak beans overnight. **In order to cook them to tender in my slow cooker, it takes 7-8 hours on HIGH after the initial 1hr cook with the garlic and salt.** I would at least double the salt. I’d add beer and cilantro at least an hour (maybe 2) before serving to allow the flavors to mix. If you add it just a half hour before, the beer flavor overpowers. I’d double the jalapenos, but I like things spicy.
I reaaly enjoyed this bean receipe. The only thing i did differnt was i didn’t add any beer and I added a little cumin and chili powder. It was even better the next day!
Please don’t make the mistake of using canned jalapeño, instead use 4-6 fresh. The flavor mellows as they cook. I’ve lived in Mexico and this is fairly authentic, except for the chile. I make mine on the stove but if your a crock potter go for it!
Made these for a BBQ side dish and they were flavorful. Soak the beans overnight.
5.11.18 Didn’t have time today for slow cooking this for dinner, so I pressure cooked in my Instant Pot®. Didn’t pre-soak the beans, used the chili/bean setting, pressure cooked for 45 minutes, and then used a Natural Pressure Release. I ended up with perfectly-cooked beans, not at all mushy. I scaled this recipe down to 4 servings, and pretty much followed the recipe with the exception of adding a full can of beer instead of half), 1 cup of chicken broth, using my own canned pickled peppers (a combo of different peppers), and a packet of Goya cilantro and tomato sazon (for an additional flavor boost). Garnished with some chopped cilantro and diced tomato. Simply delicious, reminded me of the charro beans that were served many years ago in the Rio Bravo restaurants in my area.
Turned out great.
I’ve been making this recipe for year’s. Always a fave at the office potlucks! I follow the exact recipe and add a few secrets in. The key is that you have to keep it old school and add all of the bacon grease to the pot. I kick it up a few notches by adding chicken broth, cumin and lime juice. I don’t soak my beans because I leave the crockpot on low overnight. Perfect every time.
I did not have time to soak the beans, therefore, I used 2 27oz cans of Bush’s pinto beans. I also added two cans of mild rotel instead of tomatoes because it was what I had. I only used a spoonful of jalapenos (due to rotel) and 8 oz of beer. Turned out great! Was even better a couple of days later!
I used canned beans instead of dry beans to cut down on time. It was really good, but I would suggest using even less of the bacon grease to saute the onions- it was a little greasy
Made this recipe for 2 separate Cinco de Mayo parties. Rave reviews. Everyone loved them. I soaked the beans over night instead of the high for 1 hour. Everything else I followed exactly.
These are good. The only thing I do differently is to use one large fresh jalapeno instead of the canned. Oh, and I also add a couple of packets of jamon seasoning. As a billion other reviewers have already said, make sure you soak your beans for at least 24 hours, and also add the salt at the end, or it will make the bean skins tough. These are great by themselves, with cheese in a burrito, or even on nachos. Thanks!
I grew up in south Texas where good beans are a daily staple. This beans nailed it! I had to tweek the recipe a bit because I didn’t have beer or fresh tomatoes. I subbed two cans of rotel, and chicken broth. These were delish!
Great! I doubled the batch so it took about 9 hours on low. Will make again. Used ground beef and jalapeño sausage as well as medium Rotel.