Slow Cooker Ranchero Beans

Slow Cooker Ranchero Beans 1 pound Dried Pinto Beans 4 slices Bacon, Chopped 1 small White Onion, Diced 3 cloves Garlic, Minced 1 jalapeños Jalapeño, Seeded and diced 1 10 ounce can Fire Roasted Ro-Tel 1 tablespoon Salt 4 cups Water 1/2 cup Chopped Cilantro The night before you want to cook the beans (or at least 8 hours prior) you’ll want to soak your beans. Place beans in a large pot and fill with 8 cups of water. Place a lid on top and let sit for at least 8 hours if not 12 hours. After the beans have soaked, drain all water, rinse the beans, and set to the side. Using a Multi-Cooker, preheat to sear setting. Place the bacon in the multi-cooker and cook for 2 minutes, stirring occasionally. Then add in the white onion, cook 1 minute, followed by the garlic and jalapeño. Mix occasionally and cook for a total of 10 minutes until the bacon starts to crisp and onions start to turn translucent. Reduce the heat on the Multi-Cooker to “slow cooker high” mode. Add in the can of fire-roasted tomatoes and the beans. Mix well, then add in the salt and 4 cups of water. Mix well, place the lid on the beans and cook on high for 4 hours. Once the beans are done place two cups of beans in a blender and puree. Pour back into the slow cooker and mix in the freshly chopped cilantro. Serve immediately.