Slow Cooker Charro Beans
I’ve always said that I could live off beans for the rest of my life. These charro beans are my ultimate “last meal.” In Texas, charro beans, also known as “cowboy beans,” can be found in just about every Tex-Mex joint, served in little bowls alongside your meal. There are many, many different versions of this recipe, but this is my own take on charro beans.
Ingredients
- 1 recipe frijoles de la olla
- 8 slices bacon, chopped
- 1 pound fully cooked sausage, thinly sliced
- 1 medium yellow onion, diced
- 2 to 3 tomatoes, chopped
- 2 serrano peppers, thinly sliced (optional)
- 2 cloves garlic, finely chopped
- Kosher salt
- Freshly ground black pepper
- Chopped fresh cilantro leaves and tender stems, for garnish
- Prepare the frijoles de la olla.
- When the frijoles are almost done, heat a large skillet over medium-high. Add the bacon and cook until browned and crisp. Using a slotted spoon, transfer the bacon to a large paper towel-lined plate to drain; set aside.
- Taking care not to crowd the pan and working in batches if needed, add the sausage to the bacon fat and cook until it crisps slightly, about 2 minutes. Using the slotted spoon, transfer the sausage to the plate of bacon and set aside.
- Add the onion to the pan and cook, stirring constantly to release the brown bits from the pan, for 2 minutes. Add the tomatoes, serranos if using, and garlic, and cook for 3 minutes. Remove from the heat and season with the salt and pepper. Transfer the onion mixture to the slow cooker with the beans.
- Add the reserved bacon and sausage and stir to combine. Taste and season with salt and black pepper if needed. Set the slow cooker on the warm setting. Serve the charro beans warm, topped with the cilantro.