Borracho beans: Leann Holstrom

Ingredients:

Water
1 bag dried pinto beans
5 Roma tomatoes chopped with skin and seeds removed
4 slices jalapeno bacon (or any bacon you prefer) chopped
1-2 diced and seeded jalapenos
1 large onion thinly sliced
1-2 cloves of garlic minced
1 tablespoon of chili powder
2 1/2 teaspoons of cumin
salt and pepper to taste

Directions:

Sort beans to remove any shriveled or broken beans. Soak overnight with enough water to cover beans with two to three inches above beans to compensate for swelling.
Rinse soaked beans and cover with fresh water in crock pot. Saute bacon until crisp. Remove from pan leaving drippings in skillet. Saute jalapeno and onions in drippings until onions are translucent 3-4 minutes. Add garlic and saute for 1 minute stirring constantly as not to burn garlic. Add bacon,onion mixture,chili powder,cumin and tomatoes(you can add tomatoes later if you want a firmer texture) to beans. Season with salt and pepper. Cook in slow cooker for 6-8 hours on high or 10-12 hours on low until desired texture of beans is reached.