COWBOY COOKER RECIPES

Steps:

• Combine beans and water to cover by 2 inches in a large bowl. Cover and let soak at room temperature 8 hours or overnight. Drain and rinse beans; set aside.
• Cook bacon in a medium skillet over medium until crispy, about 10 minutes. Pour bacon and drippings into a 6-quart slow cooker. Add 2 cups water to skillet, and scrape up browned bits from bottom. Pour into slow cooker. Add drained beans, garlic, chopped chipotle, broth, salt, and 1 1/2 cups of the chopped onion; stir to combine. Cover and cook on LOW until beans are tender, about 6 hours.
• Stir in lime juice, oregano, and cumin. Serve over hot cooked rice. Garnish with remaining 1/2 cup chopped onion and oregano leaves.

Steps:

• Combine 1 teaspoon salt, 1 teaspoon pepper, and next 4 ingredients in a medium bowl.
• Sprinkle roast evenly with remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Brown roast on all sides in hot oil in a large Dutch oven over medium-high heat. Transfer roast to a 5 1/2-quart slow cooker. Pour tomato mixture over roast. Cover and cook on HIGH 5 to 6 hours or until meat shreds easily with a fork.
• Remove roast from slow cooker, and cut into large chunks; keep warm.
• Skim fat from juices in slow cooker. Mash 1 1/2 cans (about 2 3/4 cups) pinto beans; add to slow cooker, and stir until combined. Stir in black beans and remaining 1/2 can pinto beans. Add roast pieces back to slow cooker; cover and cook on HIGH an additional 20 to 25 minutes. Top each serving with jalapeño pepper slices, if desired.