
Slow Cooker Charro Beans with Rice
Step 1
Soak beans in water for at least 6 hours or overnight; drain.
Step 2
In a large skillet set over medium heat, cook bacon for 3 to 5 minutes or until fat is rendered and bacon starts to brown around the edges.
Step 3
Stir in ham, onion, jalapeño, garlic, oregano, paprika and cumin; cook for 3 to 5 minutes or until vegetables are slightly softened. Transfer to bowl of slow cooker.
Step 4
Stir in beans, chicken broth, water, tomatoes, tomato paste, diced chipotle, adobo sauce, salt and pepper.
Step 5
Prick chorizo sausages with a fork. Add to slow cooker; cover and cook on Low for 6 to 8 hours or until beans are very tender.
Step 6
Cook brown rice according to package directions.
Step 7
Serve beans over rice. Garnish with cilantro.
Contents
Substitute Mahatma® White Rice for brown rice if preferred.