Borracho Beans
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.
Servings: 8
Ingredients
- 1 pound dried pinto beans
- 4 ounces bacon chopped
- 1 onion chopped
- 1 jalapeño chopped
- 3 cloves garlic chopped
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon Mexican oregano
- 1/2 teaspoon paprika smoked preferred
- 12 ounces dark Mexican beer such as Negra Modelo
- 2 cups vegetable broth
- 2 cups water
- 2 bay leaves
- Chopped fresh cilantro to serve
Instructions
- The night before you want to make the beans, place the dried beans in a bowl and cover with 8 cups water to soak.1 pound dried pinto beans
- 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.4 ounces bacon, 1 onion, 1 jalapeño, 3 cloves garlic
- Stir in spices. If you used a separate pan, transfer everything into the slow cooker, then add beans and stir again.1 teaspoon fine sea salt, 1 teaspoon ground cumin, 1 teaspoon Mexican oregano, 1/2 teaspoon paprika
- Add beer, broth, water, and bay leaves. Cover and set on Low for 6 hours. Taste and cook longer if needed.12 ounces dark Mexican beer, 2 cups vegetable broth, 2 cups water, 2 bay leaves
- Serve with chopped fresh cilantro.Chopped fresh cilantro
Notes
If you prefer to not soak your beans, cook them for 8 hours instead of 6.
