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Slow Cooker Charro Beans
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Slow Cooker Charro Beans

4 h 20 minServes 8Nutri-Score B€
from @hip2save1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • dried pinto beans (rinsed and sorted)Pantry454 g
  • tomatoes (chopped)Produce180 g
  • white onion (small, chopped)Produce1 piece
  • garlic (minced)Produce3 pieces
  • fresh cilantro (chopped)Produce15 g
  • ground cumin (ground)Spices5 g
  • beef brothPantry960 ml
  • jalapeño (whole)Produce1 piece
  • waterOther480 ml
  • saltSpices8 g
  • black pepper (ground)Spices2 g
  • cubed ham (cubed)Meat454 g

per serving

Nutrition

261kcal

Carbs
36 g
Proteins
16 g
Fat
6 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Colander

step by step

Method

  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.
    Step 1

  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.
    Step 2

  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.
    Step 3

  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.
    Step 4
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