Borracho Beans

Borracho Beans are a tasty and versatile side dish to pair with all your Tex-Mex favorites

Course Side Dish

Cuisine Latin, Mexican

Keyword Beans

Prep Time 20

Cook Time 6

Total Time 6 20

Servings servings

Calories 369kcal

Ingredients

2 1/2 cups dry pinto beans
5 cups water
12 fl oz dark beer
1/2 pound thick cut bacon
1 yellow onion chopped
4 garlic cloves minced
2 serrano peppers seeded and minced
1 tbsp brown sugar packed
2 tsp epazote dried
1 tsp ground cumin
1 tsp oregano dried
1/2 tsp chili powder
4 roma tomatoes
3/4 cup cilantro chopped

Instructions

Sift the dry beans and remove any stones or debris. Soak in water for 6-8 hours or overnight.
Add the beans to the slow cooker along with 5 cups water and 12 ounces dark beer and cook on HIGH for 1-2 hours. Chop the bacon into 1/2″ pieces and cook with the chopped onion until fully cooked and crispy. Drain most of the grease and add to the slow cooker. Add the garlic, serrano peppers, brown sugar, epazote, cumin, oregano, and chili powder. Reduce heat to LOW and cook for 2-3 hours more.
Roughly chop the roma tomatoes and cilantro. Reserve 1/4 cup cilantro. Add the rest of the cilantro and chopped tomatoes to the slow cooker and cook for one more hour on LOW setting. Serve with broth as a side dish or over rice or other grain.

Notes

Be sure to add the beer at the beginning of cooking so it does not become bitter. The epazote may be replaced with an additional 1 teaspoon of dried oregano, or 1 teaspoon of adobo seasoning.

Nutrition