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Recipe Name:	Charro Beans
Category:	Crockpot
Notes:
Ingredients:	½ pound bacon 1 pound dried pinto beans (SOAK OVERNIGHT) 4 cups water 2 cups beef broth (or you can use beer instead for Borracho beans) 6 cloves garlic, minced Fresh jalapeno, diced (optional) 1 tablespoon cumin 1 teaspoon garlic powder 1 teaspoon chili powder 1 (10-ounce) can diced tomatoes & green chiles, such as Rotel 1 cup fresh cilantro leaves, chopped Salt & freshly ground black pepper
Directions:	Cook the bacon until crispy. Drain, chop, and set aside. Place the beans in a colander, rinse well, and remove any stones or shriveled beans. Pour the beans into a large slow cooker. Cover with water and beef broth. Add chopped bacon, garlic, jalapeño (if using), cumin, garlic powder, and chili powder; stir to combine. Cover and cook on LOW for 8 to 10 hours (or on HIGH for 4 to 6 hours) or until almost done. Stir in the Rotel and chopped cilantro; cover and cook for an additional hour or until tender (the total cooking time on LOW will likely be between 9 to 11 hours, depending on how hot your particular slow cooker runs). When the beans are done, season with salt and freshly ground pepper, to taste (stir in ½ teaspoon of salt at a time, tasting before adding more).

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