Ingredients:
- 2 quarts water
- 2 tablespoons kosher salt
- 1 pound Camellia Brand Pinto Beans, rinsed and sorted
- 2 cups low-sodium chicken broth
- 1 (12-ounce) bottle dark or amber beer, preferably Mexican
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, peeled and minced
- 4 slices cooked bacon, chopped
- 1 (10-ounce) can RO*TEL tomatoes with green chilies
- Salt and black pepper, to taste
- 1/2 teaspoon dried marjoram leaves
- 1/2 teaspoon ground cumin
- 1 (4-ounce) can chopped green chilies
- 1 cup fresh cilantro, chopped, plus more for garnish
- Lime wedges and flour tortillas for serving
Directions:
- In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
- Add beans to slow cooker along with chicken broth and beer.
- In a skillet over medium heat, add oil, onion, garlic, and chopped bacon, and sauté until onions are translucent, about 4 minutes. Add tomatoes, salt and black pepper to taste, and cook about 5 minutes longer. Add marjoram and cumin, and stir to combine. Scrape mixture into slow cooker.
- Set slow cooker on high for 8 hours. When there’s 1 hour of cooking time left, add green chilies and cilantro; stir thoroughly to combine.
- Finish cooking and serve with lime wedges and tortillas. Garnish with additional fresh cilantro.
Served warm and with a soupy consistency, frijoles charros (cowboy beans) is a traditional pinto bean dish named for Mexican horsemen, or charros. Makes a great side dish to pulled pork sandwiches or other BBQ favorites.