The dish that goes great with dang near anything, like all great things, these South Texas Slow-Cooked Pinto Beans take time to become, well…great! Serve them with toasted garlic bread, a side dish of grilled meat, or on their own! This recipe is sure to become a family favorite. Using your slow-cooker will, of course, make this a slow simmer recipe and process, but it’s worth the wait, and can be done for a meal that’s waiting patiently for you to get home from work!
Delectable South Texas Slow-Cooked Pinto Beans
South Texas Slow-Cooked Pinto Beans
- 2 cans (15 oz. each) pinto beans
- ¼ lb smoked bacon, chopped
- 1 whole jalapeno pepper, seeded & chopped
- 1 whole Roma tomato, seeded & chopped
- 1 whole small yellow onion, chopped
- ½ bunch cilantro, washed & chopped
- 1 tsp Morton’s “Nature’s Seasons” seasoning blend
Pour both cans of pinto beans (liquid included) into your slow-cooker. Add all of the other ingredients, and stir to combine. Cook for one hour on the highest slow-cooker setting, and then turn the heat down to low and cook for 6 hours. This can either be done at night before you go to bed, or in the morning before you go to work. The result should be a wonderfully creamy texture that makes them delectable!