Beans, Beans the magical fruit….the more you eat the more you… While this saying is pretty true – it doesn’t make beans any less yummy. And these Texas Slow Cooker Beans are just that – YUMMY! They have a great Tex-Mex sort of flavor with just a little kick from the jalapenos. And I really love being able to make the side dish in the slow cooker when I’m cooking.
Yes, these beans do take a little extra planning because you have soak the dried beans over night. You could probably get away with using canned pinto beans, but you will not develop as much flavor as you get from soaking the dried beans in beef broth. I always like to use broth in place of water to allow for another layer of flavor. I buy broth (beef and chicken) by the case in quart sized container just so that I always have it on hand.
I served this with my Cherry Bourbon Grilled Pork Chops when I made it. Add a little of the cherry bourbon bbq sauce to the beans for another layer of flavor and your taste buds will be dancing! You could really serve these Beans with any sort of grilled or BBQ meats. They would be awesome for a potluck or a backyard BBQ too.
Now Let’s Get Cookin’!
Texas Slow Cooker Beans
- Slow Cooker
- 1 lb Dried Pinto Beans
- 1 qt Beef Broth
- 1 lb Thick-Cut Bacon cut into 1-in pieces
- 1 Yellow Onion diced
- 4 Garlic Cloves minced
- 2 tsp Cumin
- 1 tsp Chili Powder
- 1 bunch Cilantro chopped
- The night before add beans and broth to slow cooker to soak overnight. (at least 8 hours).
- Add bacon, onions, garlic, cumin and chili powder to slow cooker. Secure lid and cook on low for 7½ hours.
- Add half of cilantro to beans and re-secure lid for remaining 30 minutes of cooking.
- Serve with sprinkle of remaining cilantro.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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