Ingredients
Equipment
Method
- Rinse the beans. Rinse the 1 pound of pinto beans and pick through them removing any rocks.
- Place beans in the crock pot. Place beans in the slow cooker. Add the 12-ounce beer and 6 cups of water.
- Crisp bacon. Meanwhile, cook the 8 ounces of bacon over medium heat in a large frying pan until browned and crisp. Transfer to a paper towel-lined plate to cool.
- Sauté vegetables in bacon grease. In the frying pan with the bacon grease, add the large chopped onion and cook over medium heat until soft, about 8 minutes. Add the 2 diced jalapeños and cook another 5 minutes. Reduce the heat if they are cooking too fast.
- Add garlic and spices to toast. Add the 4 cloves chopped garlic, 1 tablespoon salt, 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon coriander, 1 teaspoon oregano, and the 2 bay leaves and cook, stirring for a minute more.
- Combine and cook everything in slow cooker. Transfer onion mixture to slow cooker. Chop bacon and add to slow cooker. Cover and continue cooking until beans are tender, about 4 hours on high or 8 hours on low.
- Season with salt and serve. Taste and add more salt to your liking. Sprinkle with cilantro and scallions and serve.
Nutrition
Video
Notes
- Beer: I like to use a lighter lager-style Mexican beer for these beans like Pacifico or Victoria but you could use a darker Mexican beer like Negra Modelo for a slightly bittersweet flavor.
- Storage/Freezing: The beans keep well in an airtight container for up to 5 days in the refrigerator or for 3 months in the freezer. Let thaw overnight in the refrigerator before reheating.
- Bacon: I think bacon is key to this recipe but if you wanted to swap it for a ham hock or Mexican chorizo that would give it a different flavor profile.
- Soaking: Because these beans are cooked for a long time in the slow cooker they don't need to be soaked in advance. If you decide to make them on the stove top however, I would suggest soaking them overnight first.