Borracho Beans

Submitted by Chef #1097715

"Borracho is translated from Spanish to English as drunk. It specifically refers to the beer that is an added ingredient. If you are unable to soak the beans overnight just account for additional cooking time. I generally use the Casserole brand of dry pinto beans because they seem to cook faster. I have found them at most Albertson's locations. However, any brand will work. You can also substitute the Mexican dark beer for any beer you have on hand. I took about 4 or 5 recipes and combined them with the way my Mom makes them also. You can make them as spicy as you want! I noted the variances for the Cumin, Chili powder, and jalapenos. I also always use fresh ingredients - no canned jalapenos or tomatoes. The crock-pot liners are purely optional. I normally take two of them and line the crock pot just in case one breaks. They make it 100% easier and virtual no clean-up is required if you use them to line your crock-pot. The recipe is very forgiving, so you can take away or add to it as you see fit. It's very hard to mess up."

 

• Ready In: 6hrs 30mins
• Ingredients: 12
• Yields: 1/2 cup
• Serves: 12-15

ingredients

• 7 cups of soaked pinto beans
• 8 cups water
• 1 -2 tablespoon ground cumin
• 2 -3 tablespoons of hot Mexican chili powder
• 1 clove of minced garlic
• 12 ounces of mexican dark beer
• 12 ounces of uncooked thick sliced bacon
• 1⁄4 of finely chopped onion
• 1 cup of chopped tomatoes
• 1 cup of chopped cilantro
• 1 -2 chopped jalapeno
• 1 teaspoon salt

directions

1. Soak pinto beans in bowl of hot water overnight.
2. After your beans have soaked overnight, proceed to take out your Crock Pot.
3. If you are using the Slow Cooker Liners then line your Crock Pot.
4. Place all ingredients into the Crock Pot except the tomatoes, onion, bacon, and cilantro.
5. Turn Crock Pot on highest setting until beans turn light brown. This generally takes about 4 to 5 hours depending on the Crock Pot.
6. Prior to the beans turning light brown cut the uncooked thick sliced bacon into one inch pieces.
7. Place the one inch pieces of bacon in a skillet and cook with the ¼ of the finely chopped onion.
8. Once bacon and onion are fully cooked and beans are light brown place bacon, onions and any drippings into the Crock Pot.
9. Add ½ of the tomatoes and cilantro and switch to Crock Pot cooking to low for about an hour.
10. Once you are ready to serve, add the remainder of the tomatoes and cilantro.

Reviews

[Susan K.]

This was really good. In fact, I would say it was everything I want in a bean recipe. I didn't have any Mexican dark beer, but I used a bottle of Sierra Nevada Torpedo and could probably have used any beer. Very well-rounded flavor and the bacon was a perfect smokey touch. Thanks!