4slicesthick smoked baconchopped into small pieces
4cupsbeef broth
1medium white onionsmall diced
1cuptomato sauce
2tbspminced garlic
1tablespoonchile powder
1teaspooncider vinegar
1teaspoonground cumin
1tbspdark brown sugarpacked
1teaspoonpaprika
1/2teaspoondried oregano
Optional:
1jalapenostemmed and finely chopped
Instructions
Place the beans in a large bowl or pot and cover with water completely, making sure you have at least two inches of water above the beans as they will soak up water. Soak the beans overnight.
The next morning, drain the beans, rinse them well and then put them in the slow cooker along with the remaining ingredients. If you usually have trouble with your beans cooking and staying hard, LEAVE OUT the tomato sauce until the very end. Then once the beans are cooked, stir in the tomato sauce and cook for the last hour.
Cook all day, 8-10 hours on low until the beans are softened completely. Stir every hour and check to see if you need to add more beef broth. This will depend on how well you soaked the beans beforehand. Adjust the brown sugar to taste, we like our beans sweeter than normal personally.
Serve warm.
Notes
You may need to add more beef broth to achieve the level of sauce that you need with these beans as they cook all day!
Add a teaspoon of ancho chile powder for a delicious kick!