- 1 lb dried pinto beans
- 6-8 cups water beans should be completely covered, and you may need more depending on your slow cooker or hydration method
- 2 jalapenos sliced
- 5 cloves chopped or 2 tbsp minced garlic
- 8 oz soujouk* the Medawar Medium is my favorite
- 4 strips beef bacon again, Medawar is the best
- 1 small yellow or white onion chopped
- 2 tsp salt or to your taste
- 1 tsp dried oregano
- 1 tsp ground cumin
You can soak the beans overnight and drain in the morning, or follow the Quick Soak instructions on the package. I prefer the Quick Soak method because I find it makes cooking to the correct doneness more predictable, and I don’t have to think that far ahead.
Place all ingredients in slow cooker. Stir to combine and cook on HIGH 3.5-4 hours. Switch to LOW and cook uncovered for 1 hour to thicken sauce. Beans should be firm and not falling apart.
Serve over rice and with cheese if desired. The original recipe calls for 1/4 cup chopped fresh cilantro to be mixed in toward the end. We don’t eat much cilantro, but if you like it, I would try adding it in.