Slow Cooker Borracho Beans
I am so excited to share this recipe for borracho beans with you! It’s a recipe I have wanted to make and was thrilled to find it in my very good friends new cookbook.
This recipe is by Vianney over at Sweet Life. Her new cookbook is called, The Tex-Mex Slow Cooker. Not only am I sharing this recipe with you, but I am also giving you an opportunity to win her cookbook and a slow cooker. With Mother’s Day right around the corner who wouldn’t love this amazing giveaway? Scroll down to find the recipe and enter the giveaway.
These beans are the perfect dish to make either for a weeknight side dish or as a side dish for a fiesta. This dish reminds me of El Paso and family summer cookouts.
You literally place a handful of ingredients into the slow cooker, have a good nights sleep, wake up, and your house will be filled with the aroma of bacon.
Borracho translates to “drunk” in Spanish. With your choice of Mexican beer in addition to water you will have true, savory, and spicy borracho beans
Very similar to frijoles de la olla, but with the addition of chopped bacon, onion, garlic, jalapeños and diced tomatoes. These borracho beans are creamy, spicy, and delicious.
I hope you have a chance to order Vianney’s cookbook, because it is seriously full of delicious Tex-Mex recipes that are so simple to make — all in your slow cooker. It doesn’t get any easier than that. Especially during hot months when the last thing you want to do is turn on your stove or oven.
The Tex-Mex Slow Cooker is filled with tried and true Tex-Mex recipes all made in a slow cooker. You can plan an entire fiesta with the recipes in this cookbook – everything from breakfast to appetizers to entrees to desserts.
If you didn’t know, Vianney is my co-author for Latin Twist: Traditional and Modern Cocktails and she knows a thing or two about delicious cocktails. In her new cookbook you will also find plenty of thirst-quenching Tex-Mex inspired beverages and cocktails.
Her book is filled with classic and traditional dishes she grew up eating, but also creative new recipes. Be ready to be hypnotized with queso, tequila, hibiscus, and plenty of pecans.
- 1 pound dried pinto beans
- 1 (12-ounce) Mexican beer
- 6 cups water
- 2 garlic cloves
- 1 pound thick-cut bacon
- 1 white onion, chopped
- 3 roma tomatoes, chopped
- 1 to 2 jalapeños, chopped (optional)
- 1 tablespoon salt
- Fresh cilantro, for garnish
- Spread beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
- Place beans in a colander. Rinse the beans thoroughly with cool water.
- Soak your beans for 30 minutes to 1 hour before cooking.
- Add soaked beans, beer, water, and garlic to slow cooker.
- Chop bacon into 1⁄2-inch pieces and fry in a large skillet until crispy; drain and set aside.
- Add the onions to the skillet and cook, stirring frequently to loosen the brown bits left behind in the pan from the bacon, for 2 to 3 minutes.
- Add tomatoes and jalapeños (if using) and, cook, continuing to stir and incorporate and leftover bits from the skillet, keeping all the delicious goodness in your beans, for 2 to 3 minutes. Remove from heat.
- Add the contents of the skillet to the slow cooker, along with the cooked bacon. Add salt and stir until well combined.
- Cover and cook on low for 7 to 8 hours.
- Garnish with cilantro and serve warm.
How would you like to win a slow cooker and a copy of The Tex-Mex Slow Cooker? Well, you are in luck because I’m giving away both!
Enter the giveaway below through rafflecopter.
Entries must be posted by May 15, and one winner will be chosen at random. Good luck!
Photography by Jenna Sparks