Frijoles charros

Set the slow cooker base over medium heat on the stove and brown the chopped bacon until it renders much of its fat.

Add a chopped onion and cook a few minutes until softened.

Add finely chopped garlic, a couple of chopped jalapenos and a can of fire-roasted diced tomatoes.

Add a pound of pinto beans and seven cups of water.

Cover and cook on high four hours; it holds longer.

Blend two cups of the beans until smooth and stir back into the pot with a little chopped cilantro and salt.