Crockpot Borracho Beans Recipe

Introduction

Crockpot Borracho Beans are a flavorful and hearty dish perfect for a comforting meal. Slow-cooked with beer, spices, and fresh ingredients, these beans develop a rich, smoky taste that pairs wonderfully with rice or tortillas.

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 thoroughly and discard any debris. You may soak the beans overnight if you prefer, but this step is optional.
2. Step 2: In the slow cooker, combine the rinsed beans, chopped onion, diced jalapenos, minced garlic, and tomatoes with green chiles. Pour the chicken broth and dark beer over the ingredients. Add dried oregano, ground black pepper, and cumin, then stir gently and cover with the lid.
3. Step 3: Cook on high for 6 to 8 hours, or until the beans are tender. Once cooking is complete, stir in the chopped cilantro and salt to taste before serving.

Tips & Variations

• For a vegetarian version, substitute the chicken broth with vegetable broth and use a non-alcoholic beer or additional broth instead of dark beer.
• Add a splash of lime juice before serving for a bright, tangy finish.
• If you prefer spicier beans, increase the number of jalapenos or add a pinch of cayenne pepper.
• Soaking the beans overnight reduces cooking time and can make the beans easier to digest.

Storage

Store leftover borracho beans in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little broth or water if the beans have thickened too much. You can also freeze the beans for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned beans instead of dried for this recipe?

While you can use canned beans, the slow cooker method with dried beans helps develop deeper flavors and is more traditional. If using canned beans, add them in the last hour of cooking to avoid overcooking.

What if I don’t have dark beer?

If you don’t have dark beer, you can substitute with a lighter beer or more chicken broth. The dark beer adds a rich, malty flavor but the dish will still be delicious without it.

Crockpot Borracho Beans Recipe

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4.5 from 130 reviews

Crockpot Borracho Beans is a flavorful, slow-cooked bean dish featuring pinto beans simmered with onions, jalapenos, tomatoes with green chiles, garlic, dark beer, and spices. This hearty recipe, cooked in a slow cooker, results in tender, savory beans perfect as a side dish or main meal.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 6 to 8 hours
• Total Time: 6 hours 15 minutes to 8 hours 15 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)
• 20 ounces tomatoes with green chiles (2 cans, such as ROTEL)
• 4 cloves garlic (minced)

Liquids

• 12 ounces dark beer
• 6 cups chicken broth

Spices and Herbs

• 1 tablespoon dried oregano
• 2 teaspoons ground black pepper
• 1 teaspoon cumin
• 1 tablespoon salt
• 1 cup chopped cilantro

Instructions

1. Prepare Beans: Rinse the pinto beans thoroughly and discard any debris. You may soak the beans overnight if desired to reduce cooking time, but this step is optional.
2. Add Ingredients to Slow Cooker: Place rinsed pinto beans, chopped onion, diced jalapenos, minced garlic, and tomatoes with green chiles into the slow cooker. Pour in the chicken broth and dark beer.
3. Season the Beans: Add dried oregano, ground black pepper, and cumin to the slow cooker. Give everything a good stir to combine all ingredients evenly.
4. Cook the Beans: Cover the slow cooker with its lid and cook on high heat for 6 to 8 hours, or until the beans are tender and flavors have melded together.
5. Finish and Serve: Once cooked, stir in the chopped fresh cilantro and season with salt to taste. Mix well and serve hot as a savory dish.

Notes

• Soaking beans overnight is optional but can reduce cooking time and improve digestibility.
• Dark beer adds depth of flavor, but you can substitute with a non-alcoholic beer or extra chicken broth if preferred.
• Adjust jalapeno quantity based on your desired spice level.
• This dish pairs well with rice, tortillas, or cornbread for a complete meal.
• Leftovers can be refrigerated for up to 4 days or frozen for longer storage.

Keywords: Crockpot beans, borracho beans, slow cooker beans, Mexican beans, pinto beans recipe, beer beans, easy bean recipe