Ingredients:
- One (1) lb. dried pinto beans
- Six (6) cups chicken broth
- Four (4) slices of cooked bacon, chopped
- 1/2 of an onion, chopped
- One (1) roma tomato, seeded and diced
- One (1) jalapeno, seeded and chopped
- 1/2 cup fresh cilantro, chopped
- Five (5) cloves of garlic, minced
- Five (5) oz. beef chorizo, cooked
- One (1) link of beef sausage, cubed
- One (1) tsp. cumin
- 1/2 tsp. paprika
- 1/2 tsp. oregano
- Salt, to taste
- Pepper, to taste
Directions:
- Place beans, cilantro and chicken broth in a crockpot on low heat.
- In a large skillet, on medium heat, cook bacon and set aside on paper towels.
- Using the same skillet, on medium low, cook onions and jalapenos. Add salt and pepper, to taste and cook for approx. 3-5 minutes. Add tomatoes and cook for two minutes. Lastly, add garlic. Once you start to smell the aroma, turn off the heat and add to crockpot (less than a minute).
- Using the same skillet, cook the chorizo and place in crockpot.
- Cube the sausage and cook in the skillet until they get nice and brown. Place in crockpot.
- Cut cooked bacon and place in crockpot.
- Cook beans on low for 8 hours total.