Crockpot Borracho Beans Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
Find it online: https://cookedbycleo.com/crockpot-borracho-beans-recipe/
