Mexican Pork and Beans

By á-47

Ingredients

• 1 cup dried pinto beans
• 4 slices bacon
• 2 cups chicken broth
• 1 can water
• 3 cloves garlic, minced
• 1 onion, chopped
• 1/2 cup taco sauce
• 1 Tbsp. chile powder
• 2 Tbsp. brown sugar
• 1/2 tea. dried oregano leaves
• 1/2 tea. salt
• 1/8 tea. cayenne pepper

Preparation

Step 1

Cover pinto beans with water, bring to a boil, and boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour. meanwhile, cube bacon and cook over medium heat until crisp. Drain on paper towels.

Drain beans, rinse,m and place in 3 1/2 qt. crock pot. Add bacon along with broth and water, garlic, and onion. Cover and cook on low fort 6 hours until beans are almost tender.

Add taco sauce and remaining ingredients to slow cooker. Cover and cook for 2 hours longer,.

Stir well and serge.