Crock Pot Mexican Pinto Beans With Bacon
Slow-cooked Mexican pinto beans are enhanced with bacon, onions, and salsa, creating a rich and flavorful side dish.
This page may contain affiliate links. If you click and buy, I may receive a small commission at no extra cost to you.
Instructions
-
Sort and rinse the beans, then place them in a container, cover with water, and soak overnight.
-
Transfer the soaked beans to a slow cooker and cover with water.
-
Cook on low heat for 5 to 7 hours, or until the beans are tender.
-
Meanwhile, fry bacon and chopped onion in a skillet until the bacon is cooked through and the onion is translucent; drain on paper towels, reserving the drippings.
-
Add the drained bacon, onions, at least one tablespoon of bacon drippings, and salsa to taste to the beans, along with chopped cilantro if using.
-
Cover and cook on low for an additional 1 to 2 hours; serve hot.