Slow Cooker Mexican Red Beans

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I have been quite remiss in posting lately.  Let me just say that the holiday season left me very very busy.  I should have posted this recipe long before now.  This is one of the family’s favorites and a recipe I make quite frequently.  On Christmas Eve in West Texas especially along the border, it is traditional to have tamales and beans.    After we ate we would go for a drive to look at all the luminarias.  Entire neighborhoods were lined in luminarias and they were so beautiful.  This year we had tamales and beans but I unfortunately did not see any luminarias as they are not a common thing to see in this area.

Mexican Red Beans

1 pound dried pinto beans (soak overnight)
4 cups cold water
1 large onion, chopped
1 14.5 oz can tomatoes (I get the diced)
2 garlic cloves, minced
1 teaspoon crushed red pepper or 2 teaspoons chili powder (I use the chili powder)
2 teaspoons salt
1/4 pound salt pork or bacon, chopped (I use bacon)

Put soaked and drained beans into slow cookers. Add water and all remaining ingredients. Cook and cover on High 2 hours, then turn to Low for 8 hours.

I also like to serve this with cornbread.

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