Plat
Slow Cooker Charro Beans
4 h 20Pour 8Nutri-Score B€
B
4 h 20
4 h 20Slow Cooker Charro Beans
ce qu’il vous faut
Ingrédients
dried pinto beans (rinsed and sorted)Épicerie454 g
tomatoes (chopped)Fruits et légumes180 g
white onion (small, chopped)Fruits et légumes1 morceau
garlic (minced)Fruits et légumes3 morceaux- fresh cilantro (chopped)Fruits et légumes15 g
ground cumin (ground)Épices5 g- beef brothÉpicerie960 ml
- jalapeño (whole)Fruits et légumes1 morceau
waterAutres480 ml
saltÉpices8 g
black pepper (ground)Épices2 g
cubed ham (cubed)Viandes454 g
par portion
Nutrition
261kcal
- Glucides
- 36 g
- Protéines
- 16 g
- Lipides
- 6 g
ce que vous utiliserez
Ustensiles
Mijoteuse
Passoire
pas à pas
Préparation
- Étape 1
Rinse and sort the beans
- Place the dried pinto beans in a colander and rinse under cold water.
- Pick out any stones or damaged beans. No soaking needed.
- Étape 2
Load the slow cooker
- Add the beans, chopped tomatoes, onion, garlic, jalapeño and cubed ham to the slow cooker.
- Pour in the beef broth and water.
- Season with cumin, salt and pepper and stir to combine.
- Étape 3
Cook until tender
- Cover with the lid and cook on HIGH for about 4 hours or on LOW for 6 to 8 hours, until the beans are tender.
- Étape 4
Finish and serve
- Stir in the fresh cilantro.
- Taste and adjust the salt and pepper.
- Serve as a side dish, over rice, or in burrito bowls.