Crockpot Borracho Beans Recipe

Introduction

Crockpot Borracho Beans are a flavorful, hearty dish perfect for any occasion. Made with pinto beans simmered in beer, tomatoes, and spices, this recipe offers a delicious twist on traditional beans with minimal effort thanks to the slow cooker.

Ingredients

• 1 pound pinto beans (dried/uncooked)
• 1 onion (chopped)
• 2 jalapeno peppers (diced)
• 20 ounces tomatoes with green chiles (2 cans, such as ROTEL)
• 4 cloves garlic (minced)
• 12 ounces dark beer
• 6 cups chicken broth
• 1 tablespoon dried oregano
• 2 teaspoons ground black pepper
• 1 teaspoon cumin
• 1 tablespoon salt
• 1 cup chopped cilantro

Instructions

1. Step 1: Rinse the pinto beans and discard any debris. Optional: soak the beans overnight to reduce cooking time, but this is not required.
2. Step 2: In the slow cooker, combine the pinto beans, chopped onion, diced jalapenos, minced garlic, and tomatoes with green chiles.
3. Step 3: Pour the chicken broth and dark beer over the ingredients. Add the dried oregano, ground black pepper, and cumin. Stir gently to combine and cover with the slow cooker lid.
4. Step 4: Cook on high for 6 to 8 hours, or until the beans are tender and cooked through.
5. Step 5: Once cooked, stir in the chopped cilantro and season with salt to taste before serving.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and use a non-alcoholic beer.
• Add cooked bacon or chorizo for a smoky, meaty flavor.
• If you prefer a thicker consistency, mash some of the beans before serving or cook uncovered for the last hour to reduce liquid.
• Adjust the number of jalapenos based on your heat preference.

Storage

Store leftover borracho beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of broth or water if needed to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried?

While you can use canned beans to save time, the flavor and texture are best when starting with dried beans cooked slowly. If using canned, reduce cooking time and adjust liquid accordingly.

What type of beer works best for borracho beans?

Dark beers like stout or porter add depth and richness, but you can use any beer you enjoy. Avoid overly bitter beers to keep the flavor balanced.

Crockpot Borracho Beans Recipe

Print Recipe

★★★★★

4.7 from 148 reviews

Crockpot Borracho Beans are a hearty and flavorful Mexican-inspired dish featuring tender pinto beans simmered slowly with tomatoes, jalapenos, garlic, dark beer, and spices. This slow-cooked recipe creates a comforting, savory meal perfect as a side dish or a main course, accented by fresh cilantro for brightness.

• Author: Cleo
• Prep Time: 10 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 10 minutes to 8 hours 10 minutes
• Yield: 6 to 8 servings 1x
• Category: Side Dish
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beans and Vegetables

• 1 pound pinto beans (dried, uncooked)
• 1 onion (chopped)
• 2 jalapeno peppers (diced)
• 4 cloves garlic (minced)
• 20 ounces tomatoes with green chiles (2 cans, such as ROTEL)
• 1 cup chopped cilantro

Liquids

• 12 ounces dark beer
• 6 cups chicken broth

Spices and Seasonings

• 1 tablespoon dried oregano
• 2 teaspoons ground black pepper
• 1 teaspoon cumin
• 1 tablespoon salt (adjust to taste)

Instructions

1. Prepare the Beans: Rinse the pinto beans thoroughly, removing any debris. If you prefer softer beans or reduced cooking time, soak the beans overnight in water, though this step is optional.
2. Assemble Ingredients in Slow Cooker: Place the rinsed beans in the slow cooker along with the chopped onion, diced jalapenos, minced garlic, and canned tomatoes with green chiles. Pour the chicken broth and dark beer over the mixture. Sprinkle in the dried oregano, ground black pepper, and cumin. Stir everything gently to combine, then cover with the lid.
3. Cook the Beans: Set your slow cooker to high and allow the beans to cook for 6 to 8 hours, or until the beans become tender and the flavors meld together beautifully.
4. Finish and Season: Once the beans are fully cooked, stir in the fresh chopped cilantro and add salt to taste. Give it a final stir and serve hot as a delicious side or main dish.

Notes

• Soaking the beans overnight reduces cooking time but is not required.
• Using dark beer adds depth and richness to the flavor; a stout or porter works well.
• Adjust jalapeno quantity according to preferred spice level.
• For vegetarian adaptation, replace chicken broth with vegetable broth.
• Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: borracho beans, pinto beans, slow cooker beans, Mexican slow cooker recipes, crockpot beans, hearty bean recipe