Although this recipe works best with pinto beans, you could substitute your favourite kind of beans (haricot, cannellini, kidney, etc) if you can't get hold of pinto beans. Tesco sometimes sells canned pinto beans, but we often buy a bag of dried beans and cook them in our slow cooker before freezing them in 2 cup portions.
If you use beans that you've already prepared (either by slow cooking or soaking overnight) you'll probably want to reduce the cooking time so the beans don't disintegrate. Canned beans tend to be firmer and need more time to cook.
Adapted from AllRecipes.
Prep. Time: 15 minutes
Cook. Time: 3-5 hours on High, 5-7 on Low
2 slices of bacon, cooked and crumbled into powder
3 (300g) cans of pinto beans, drained and rinsed (or 6 cups of precooked pinto beans)
1 spicy chorizo sausage, chopped
1 (500g) carton of passata
1 onion, chopped
2 cloves of garlic, chopped
2 tbsps of cider vinegar
2 tbsps of pickled jalapeno peppers, including juice
2 tbsps of white sugar
2 tsps of smoked paprika
2 tsps of chilli flakes
1 tsp of cumin, ground
1/2 teaspoon of dried oregano
Salt and pepper to taste
1 bell pepper, chopped
4 spring onions, chopped
1. Place all of the ingredients, except pepper and spring onion, in the slow cooker and mix until thoroughly combined. If the passata doesn't completely cover the ingredients, fill one of the pinto bean cans with water and add to the slow cooker.
2. Cook on High for 5-7 hours or on Low for 9-10 hours.
3. About five minutes before serving, stir in the pepper and spring onions.
4. Once the pepper and spring onions have started to soften (you still want them to have some crunch), serve on top of cous cous.