Frijoles Charros (beans)
Time on High: 4 to 6 hours Time on Low: 8 to 10 hours Traditional Mexican dish that we make several times a week.
2 1/4 Pounds pinto beans
1 1/2 Quarts water, hot
1 1/2 Quarts water, cold
1/2 Medium onion
2 Tablespoons oil
2 Tomatoes, diced
1/2 Onion, finely chopped
10 Arbol chili peppers, finely chopped
1 Cup cilantro leaves, finely chopped
1/2 Pound bacon, chopped
3/4 Pound ground chorizo sausage
1/2 Pound cocktail sausages
Soak the beans overnight in the hot water.
The following day, remove them from the water they were soaking in. Pour the cold water in your Crock-Pot® Slow Cooker and immediately add the beans and the half onion.
Cover;cook for 2 hours on High.
Fry the tomatoes with the onion and the chili peppers. Add salt to taste.
Fry the bacon not letting it golden and remove the fat. Do the same with the chorizo sausage.
Pour the sauce, the bacon, the chorizo sausage and the cocktail sausages in the Crock-Pot®slow cooker and stir with the beans.
Cover; cook for 2 hours on High
Add the cilantro and additional salt, if necessary, 15 minutes before cooking is finished.
If you choose to cook on low, cook for 8 to 10 hours. Add the sauce and the meats 3 hours before the dish is finished.