Slow Cooker Charro Bean Recipe
No matter the season or mealtime, nothing beats a hearty serving of home-cooked charro beans! Slow-cooked with peppers, onions, and bacon, this recipe is simple to make and packed with flavor!
Servings 6
Calories 81kcal
Equipment
- Slow Cooker
Ingredients
- 4 cans pinto beans
- 2 oz packaged pre-cooked bacon
- 14.5 oz can fire-roasted diced tomatoes
- 2 oz canned diced green chilis
- 1 jalapeño pepper seeded and diced
- 1 medium yellow onion diced (about 1 cup)
- 2 teaspoons homemade chili seasoning
- 2 cups chicken broth
Instructions
- Drain and rinse beans and add to slow cooker
- Chop or crumble cooked bacon strips and add to beans
- Add remaining ingredients and stir to combine
- Cover and cook on low for 6-8 hours or high for 3-4 hours
- Add additional salt as needed and serve
Notes
- Store leftovers in the fridge for up to 3 days or in the freezer for up to 3 months. Defrost and reheat on the stove or in the microwave.
- To thicken the sauce, stir in a cornstarch slurry (1 tablespoon of cornstarch to 1 tablespoon water) and let it heat through.
- Add cayenne pepper or red pepper flakes for extra spice.
Nutrition
Calories: 81kcal | Carbohydrates: 7g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 319mg | Potassium: 305mg | Fiber: 2g | Sugar: 3g | Vitamin A: 449IU | Vitamin C: 14mg | Calcium: 35mg | Iron: 1mg