Slow Cooker Frijoles Puercos (Mexican Pork and Beans)

Check ingredients as you prepare them. These checks stay on this page.

• 1 lb dried pinto beans (no need to presoak)
  Ingredient note

  Source: 1 lb. dried pinto beans (no need to presoak)
• 8 slices bacon (sliced and cooked)
  Ingredient note

  Source: 8 slices bacon (sliced and cooked)
• 1 each sweet yellow onion (diced about 1.5 cups)
  Ingredient note

  Source: 1 sweet yellow onion (diced about 1.5 cups)
• 2 each garlic cloves (minced)
  Ingredient note

  Source: 2 garlic cloves (minced)
• 2 each Roma tomatoes (diced)
  Ingredient note

  Source: 2 Roma tomatoes (diced)
• 1 each jalapeno (stem cut off)
  Ingredient note

  Source: 1 jalapeno (stem cut off)
• 1 tsp cumin
  Ingredient note

  Source: 1 tsp. cumin
• 1 tsp dried leaf oregano
  Ingredient note

  Source: 1 tsp. dried leaf oregano
• 7 cups chicken broth
  Ingredient note

  Source: 7 cups chicken broth
• 1 lb chorizo (ground chorizo, not hard spanish version)
  Ingredient note

  Source: 1 lb. chorizo (ground chorizo, not hard spanish version)
• 2 cups shredded Monterey Jack Cheese or Sharp white cheddar (freshly grated cheese works best.)
  Ingredient note

  Source: 2 cups shredded Monterey Jack Cheese or Sharp white cheddar (freshly grated cheese works best.)

1. Check the beans for rocks or debris and discard. Rinse the beans.
2. Add the beans, cooked bacon, onion, garlic, tomatoes, jalapeno, cumin, oregano and chicken broth to the slow cooker.
3. Place the lid on the slow cooker and cook on HIGH For 5-6 hours or until the beans are soft and tender.
4. Near the end of the cooking time, cook and crumble the chorizo in a skillet over medium-high heat. Drain off excess grease if desired.
5. Remove the jalapeño if you want a milder flavor. Using an immersion blender, blend the beans until smooth.
6. Stir in the cooked chorizo and freshly shredded cheese until the cheese has melted. Serve and enjoy