6-8cupswaterbeans should be completely covered, and you may need more depending on your slow cooker or hydration method
2jalapenossliced
5cloveschopped or 2 tbsp minced garlic
8ozsoujouk*the Medawar Medium is my favorite
4strips beef baconagain, Medawar is the best
1small yellow or white onionchopped
2tspsalt or to your taste
1tspdried oregano
1tspground cumin
Instructions
You can soak the beans overnight and drain in the morning, or follow the Quick Soak instructions on the package. I prefer the Quick Soak method because I find it makes cooking to the correct doneness more predictable, and I don’t have to think that far ahead. 🙂
Place all ingredients in slow cooker. Stir to combine and cook on HIGH 3.5-4 hours. Switch to LOW and cook uncovered for 1 hour to thicken sauce. Beans should be firm and not falling apart.
Serve over rice and with cheese if desired. The original recipe calls for 1/4 cup chopped fresh cilantro to be mixed in toward the end. We don’t eat much cilantro, but if you like it, I would try adding it in.