Slow-Cooked Charro Beans
Serves 8

1 (16 ounce) package pinto beans, rinsed (2½ cups)
6 cups water
1 (32 ounce) carton Swanson's Chicken Stock (4 cups)
1 large onion, chopped (2 cups)
½ cup roughly chopped cilantro, or to taste
1 jalapeno pepper, minced
4 cloves garlic, minced
3 tablespoons Olde Westport Championship Chili Spice Blend
2 teaspoons smoked ground paprika
1 teaspoon salt, or to taste
1 teaspoon ground black pepper
1 (10 ounce) can diced tomatoes with green chiles
1 pound cooked 90% lean ground beef

Wash beans in a colander. Bring 6 cups water to a boil in a 4 quart saucepan, add beans, bring to a boil, cover, lower heat, simmer 60 minutes. Drain beans in colander, add to a 4 quart slow cooker. Add chicken stock, onion, cilantro, jalapeno pepper, garlic, Olde Westport Championship Chili Spice Blend, paprika, salt and black pepper in an 4 quart slow cooker. Place lid on top, cook on high for 4 to 5 hours or low for 8 to 10 hours. Add tomatoes with green chiles and cooked ground beef, stir, cook an additional 30 minutes.

Slow Cooked Charro Beans