Cowboy Beans

These Cowboy Beans are slow cooked in your crockpot, which makes them so easy and something to look forward to after a long day. Don’t forget you’ll need to soak the beans in water overnight.

  • 1 lb. dried pinto beans
  • 6 thick cut bacon slices, chopped
  • 2 garlic cloves, chopped
  • 1 can chipotle chile in adobo sauce, chopped
  • 4 cups low sodium chicken broth
  • 2 teaspoons kosher salt
  • 1 large white onion, diced
  • 2 tablespoons fresh lime juice (from 1 lime)
  • 1 teaspoon ground cumin
  • Chopped fresh jalapeno (optional)
  • Hot cooked rice for serving

Combine beans and water to cover by 2 inches in a large bowl. Cover and let soak at room temperature 8 hours or overnight. Drain and rinse beans and set aside.

Cook bacon in a medium skillet over medium heat until crispy, about 10 minutes. Pour bacon and drippings into a 6-quart slow cooker. Add 2 cups water to skillet and scrape up browned bits from bottom. Pour into slow cooker. Add drained beans, garlic, chopped chipotle, broth, salt and onion. Stir to combine. Cover and cook on low about 6 hours.

Stir in lime juice and cumin. Serve over hot cooked rice. Garnish with chopped jalapeno.