South Texas Slow-Cooked Pinto Beans

• 2 cans (15 Oz. Can) Pinto Beans
• 1/4 pounds Smoked Bacon, Chopped
• 1 whole Jalapeno Pepper, Seeded And Chopped
• 1 whole Roma Tomato, Seeded And Chopped
• 1 whole Small Yellow Onion, Chopped
• 1/2 bunches Cilantro, Washed And Chopped
• 1 teaspoon Morton's "Nature's Seasons" Seasoning Blend

1. In a slow-cooker or crock-pot, dump in both cans of beans (juice and all). Add all other ingredients and stir to combine. Cook for one hour on the highest setting, then turn the heat down to medium-low (setting #2 on a 1-5 heat setting dial) and cook for 4-6 hours. We put these in the slow-cooker before we go to bed and they're ready the next morning. Before serving, taste to see if they need additional salt.
2. Slow cooking these beans gives them a wonderful creamy texture that makes them melt in your mouth.
3. If you're not the patient type, you can cheat and make these on the stove in a fraction of the time. Cook on medium heat in a covered heavy-bottom saucepan for about an hour, stirring every 10 minutes or so, until the beans are soft. I won't respect you, but it can be done.

pinto beans, bacon, pepper, tomato, yellow onion, bunches cilantro, blend

Taken from tastykitchen.com/recipes/sidedishes/south-texas-slow-cooked-pinto-beans/ (may not work)