This recipe was inspired from a great Mexican restaurant called Lupe Tortilla here in Texas.
Sort and remove any debris from beans then rinse and add to pan. Add water making sure beans are completely covered with 2 additional inches of water on top.
Lightly spray a 6-8 quart crock pot with a non stick spray and turn to low.
Cut bacon into one inch pieces and fry until crispy. Remove from pan and drain grease on plate lined with paper towels.
Once beans have soaked overnight, drain beans and place in crock pot. Next add chopped bacon, onions, garlic, jalapeños, seasonings, Rotel®, vegetable broth, beef broth and water to crock pot. Stir and cook on low 10-12 hours or high 6-8 hours.
Stir cilantro into beans one hour before they are done.
Serve with your favorite Mexican meal.
Top with sour cream, green onions and avocado for added flavor.
Recipe adapted from fivehearthome.com