Frijoles a la Charra

Recipe View 4 mins Soak the beans: Place the rinsed pinto beans in a large bowl, cover with several inches of cold water, and let soak for at least 4 hours, or preferably overnight. (4 hours - 8 hours)

Recipe View 1 hrs Initial slow cook: Drain and transfer the soaked beans to a slow cooker. Cover completely with fresh water. Add the minced garlic and salt. Cook on High for 1 hour. (1 hour)

Recipe View 5 mins Sauté the aromatics: While the beans are cooking, cook the diced bacon in a skillet over medium-high heat until crisp, reserving about 2 tablespoons of the rendered bacon fat in the pan. Add the chopped onion to the skillet and cook until softened and translucent, about 5 minutes. (5 minutes)

Recipe View 5 mins Add vegetables and simmer: Stir in the diced tomatoes and jalapeño peppers to the skillet. Cook until the tomatoes begin to break down, about 5 minutes. Transfer the entire mixture to the slow cooker, stirring it into the beans. (5 minutes)

Recipe View 4 hrs Continue slow cooking: Cover the slow cooker and continue cooking on Low for 4 hours, or until the beans are tender and creamy. (4 hours)

Recipe View 30 mins Finish with beer and cilantro: Stir in the beer and chopped cilantro during the last 30 minutes of cooking time. Taste and adjust seasoning as needed. (30 minutes)

Recipe View 0 mins Serve: Garnish with additional fresh cilantro and serve hot.