Crok Pot Mexican Pintos/Another Way

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BGKYSmoker

Nepas OTBS #242
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Dec 25, 2010
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Rineyville, KY
I eat allot of pinto beans. My mom was mexican and made pinto 4 times a week. I wish she was here cuz her beans are way better than mine.

Here is another way i make them. RECIPE AT THE END OF THE PICS

Rough cut a medium onion i have to do this because my Amish wife dont like onions (imagine that huh)
Slice 2 jalapenos, take out the seed and vein. Same as above LOL
Dice 6 slices of bacon and fry crisp (you could use more if you like)
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You will also need the following
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Layer the items in your crokpot as shown (trust me)
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Now add 6 cups cold water. Put lid on CP and set to low for 12 hours.
Stir the pot
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See ya tomorrow.

1 pound dry pinto beans rinsed and picked through
1 cup Pace Picante Sauce or other salsa
1 tablespoon minced garlic 2-3 cloves
6 slices bacon diced and cooked
2 jalapenos seeded and sliced
1/2 cup diced onion (half of 1 small onion)
1 tablespoon. Caldo de tomate.
1 teaspoon salt or more to taste
5-6 cups water (enough to cover the beans completely

Instructions
Stir all ingredients together in the slow cooker. Add about 6 cups of water or as much is needed to fully immerse the beans.
Cover and set slow cooker to low. Cook for 12 hours, or until beans are nice and soft. Since slow cookers vary, cook times can vary as well.
 
I had to add 2 cups of hot water to the beans around 2a

They are tender and taste pretty good. I added 1 tsp salt. The jalapenos were just about gone from cooking, for my wife i picked out as many as i could.

Good now but better tomorrow.
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