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1 lb dry pinto beans<\/strong>, picked through and rinsed (Anasazi beans also work)<\/p>\n 1 (12 oz) Mexican lager beer<\/strong> (like Modelo)<\/p>\n 6 cups water<\/strong><\/p>\n 8 oz bacon<\/strong>, diced<\/p>\n \u00bd lb roasted green chile<\/strong>, peeled and chopped<\/p>\n 2 onions<\/strong>, diced<\/p>\n 2 jalape\u00f1os<\/strong>, seeded and diced (or use dried chipotle for a smoky flavor)<\/p>\n 4 garlic cloves<\/strong>, minced (black garlic if available)<\/p>\n 2 tsp ground cumin<\/strong> (or a handful of chopped cilantro instead, if preferred)<\/p>\n 1 tsp Chimayo or Hatch pure red chile powder<\/strong><\/p>\n 1 tsp Mexican oregano (Los Chileros if possible)<\/strong><\/p>\n 1 tsp ground coriander<\/strong><\/p>\n 2 bay leaves<\/strong><\/p>\n Salt and pepper to taste<\/p>\n Optional toppings:<\/strong><\/p>\n \u00bd cup chopped fresh cilantro<\/p>\n 2 green onions, thinly sliced<\/p>\n <\/p>\n<\/div>\n Prepare Beans:<\/strong> Cook Bacon:<\/strong> Cook Vegetables:<\/strong> Combine:<\/strong> Slow Cook:<\/strong> Finish & Serve:<\/strong> Ingredients: 1 lb dry pinto beans, picked through and rinsed (Anasazi beans also work) 1 (12 oz) Mexican lager beer (like Modelo) 6 cups water 8 oz bacon, diced \u00bd lb roasted green chile, peeled and chopped 2 onions, diced 2 jalape\u00f1os, seeded and diced (or use dried chipotle for a smoky flavor) 4 garlic […]<\/p>\n","protected":false},"author":1,"featured_media":6865,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6863","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\nTURN TO THE NEXT PAGE TO READ INSTRUCTIONS<\/strong><\/h4>\n
<\/div>\nInstructions:<\/h1>\n
Place the beans in a slow cooker (crockpot). Add the beer and water.<\/p>\n
In a large skillet over medium heat, cook the diced bacon until crispy. Transfer bacon to a paper-towel-lined plate. Keep the rendered bacon fat in the skillet.<\/p>\n
In the same skillet with bacon fat, saut\u00e9 the diced onions, jalape\u00f1os, and garlic until softened (about 5 minutes).
Add the cumin, red chile powder, coriander, Mexican oregano, and bay leaves. Toast the spices for 2\u20133 minutes to release their flavors.<\/p>\n
Add the saut\u00e9ed vegetables, toasted spices, crisp bacon, and roasted green chile to the slow cooker with the beans.<\/p>\n
Cover and cook on low for 4\u20136 hours<\/strong>, or until the beans are tender and creamy. Check occasionally and add a bit more water if needed.<\/p>\n
Season to taste with salt and pepper. Garnish with chopped cilantro and green onions before serving.<\/p>\n","protected":false},"excerpt":{"rendered":"