I made these for Aaron's birthday to go with some chicken enchiladas I was making. These were really easy and the flavor was really complex. There was a lot going on. It was kind of smoky and spicy. They were good. A lot of prep work, but really not a lot to do once it was all in the pot.
Ingredients
1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
1/2 pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1 (12 fluid ounce) can beer
1/3 cup chopped fresh cilantro
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.
1 pound dry pinto beans
5 cloves garlic, chopped
1 teaspoon salt
1/2 pound bacon, diced
1 onion, chopped
2 fresh tomatoes, diced
1 (3.5 ounce) can sliced jalapeno peppers
1 (12 fluid ounce) can beer
1/3 cup chopped fresh cilantro
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.
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