Borracho beans, or “drunken beans,” are flavorful pinto beans simmered with bacon, spices, and beer. Made in the slow cooker, enjoy them on their own or to round out any meal.
The night before you want to make the beans, place the dried beans in a bowl and cover with 8 cups water to soak.
When ready to make the recipe, drain beans and set aside.
In a saute pan (or saute function of your slow cooker), cook the bacon. Once the fat has started to render, add the onion, jalapeño, and garlic and cook until bacon is crisp and vegetables are softened.
Stir in spices, then add beans and stir again.
Add beer, broth, water, and bay leaves. Cover and set on Low for 6 hours. Taste and cook longer if needed.
Serve with chopped fresh cilantro.
Notes
If you prefer to not soak your beans, cook them for 8 hours instead of 6.