Prep Time: 10 minutes | Cook Time: 14 hours
- 1 lb dry pinto beans
- 5 cups broth
- 1/2 lb bacon, sliced
- 3 med tomatoes, diced
- 1 jalapeno, sliced (Or swap for serrano to make it more spicy)
- 1 med onion, diced
- 2 tsp chili powder
- 1 tsp oregano
- 1 tsp cumin
- 1 bunch cilantro
- 1 cup shredded cheese
- Lime wedges
Rinse beans well, remove any stones or grit.
Combine all ingredients except the cilantro, shredded cheese, and limes in the slow cooker.
Cover and cook until beans are tender, about 10-14 hours on low or 5-7 on high.
Serve with a wedge of lime and a sprinkling of cheese and enjoy!
To lessen the cook time, soak the beans overnight in water. They'll take 5-6 hours on low, or 2-4 on high. And try it with some cornbread!