Description
This Crockpot Borracho Beans recipe is a flavorful and hearty slow-cooked dish featuring tender pinto beans simmered with jalapenos, tomatoes with green chiles, garlic, dark beer, and a blend of savory spices. Perfect as a comforting side or main meal, these beans develop a rich, smoky flavor thanks to the slow cooking method and the addition of beer, delivering a deliciously spiced dish with fresh cilantro finish.
Ingredients
Scale
Beans and Veggies
- 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
- 1 tablespoon dried oregano
- 2 teaspoons ground black pepper
- 1 teaspoon cumin
- 1 tablespoon salt (add to taste)
Instructions
- Prepare the Beans: Rinse the pinto beans thoroughly under cold water and discard any debris or damaged beans. You may optionally soak the beans overnight to reduce cooking time, but this step is not necessary.
- Add Ingredients to Slow Cooker: In your crockpot, combine the rinsed pinto beans, chopped onion, diced jalapeno peppers, minced garlic, and the canned tomatoes with green chiles. Pour in the chicken broth and dark beer over the top for a rich, deep flavor. Add dried oregano, ground black pepper, and cumin, then stir lightly to mix all ingredients evenly.
- Cook the Beans: Cover the slow cooker with its lid and set it on high heat. Let the beans cook for 6 to 8 hours until they become tender and the flavors meld together beautifully.
- Finish and Season: Once the beans are tender, stir in freshly chopped cilantro for a burst of freshness. Add salt according to your taste and mix well before serving.
Notes
- Soaking beans overnight is optional but can shorten cooking time.
- Adjust the amount of jalapenos for desired heat level.
- Dark beer adds a rich depth of flavor; substitute with stout or porter if desired.
- If you prefer a vegetarian version, substitute chicken broth with vegetable broth.
- Leftover beans store well refrigerated for up to 4 days and freeze nicely for longer storage.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Keywords: borracho beans, crockpot beans, slow cooker beans, pinto beans recipe, Mexican beans, spicy beans, beer beans
