Crock Pot Borracho Beans (drunken beans)
A fun twist on pinto beans. Borracho means drunk in Spanish... and these beans get their drink on by adding some Mexican beer. This side dish is a solid winner rounded out with sauteed veggies and bacon before it simmers low and slow in the crock pot for hours. These remind me of a Mexican style baked beans or a different flavor combination that you could serve up like frijoles de la olla. I hope you enjoy this bean recipe as much as you like the instant pot frijoles de la Olla I did a while back.
NOTE: I do not recommend refrying these beans because the caldo/broth they cook in is very flavorful and it was overpowering when I tried to make them in to frijoles chinos.
BORRACHO BEANS: How to Make Delicious Drunken Beans/Frijoles Borrachos with Hatch Green Chile
If you've never had Borracho Beans before, you've been missing out because they're absolutely delicious. It's amazing how one bottle of beer can enhance the flavors that are packed into these Drunken Beans/Frijoles Borrachos. Among those flavors is Hatch green chile! Need I say more?! Read on for the recipe.
Borracho Beans
1 lb. pinto beans (sorted, cleaned, soaked in water overnight & drained)
6 cups of water
4 slices of bacon, cut into half inch pieces
4 roma tomatoes, cubed
5 Hatch green chiles (roasted, peeled & diced)
2 cloves of garlic, minced
1 medium onion, chopped
1 bottle of Mexican beer
salt to taste
Heat a large pot on the stovetop at medium high heat, then fry the bacon in the pot. Once cooked, remove the bacon and set aside, but leave the bacon grease in the pot. Drop in chopped onions, tomatoes, and chile and let it fry in the bacon grease, while stirring. Once onions are translucent and tomatoes have cooked down, add in minced garlic and cooked bacon. Then add in drained pinto beans, along with 6 cups water and 1 bottle of beer. Stir to combine and let it come to a boil. Once it boils, lower the heat and let beans cook for 2 hours. In the last half hour of cooking time, add in salt to taste.
The alcohol from the beer will cook out, but what the beer does is enhance all the flavors of the other ingredients. You'll be left with creamy, smoky, flavor-packed Borracho Beans.
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Borracho Beans- A Super Easy and Delicious Side Dish
Borracho Beans
This is a super easy and delicious side dish.
The beans are stewed with dark bear for a rich flavor.
You can make pinto beans or just use a ready canned product as well.
Recipe:
Ingredients:
2 lbs cooked or 2-15 oz cans of pinto beans
1 cup- diced bacon
1 cup- diced onion
1 cup- diced tomato
1 each- 6 oz can roared chilis
1/2 cup- chopped cilantro
1 TBSP- chopped garlic
1 cup- chicken broth
1 tsp- salt
1 tsp- cumin
1 tsp- oregano
1 tsp- paprika
1 tsp- chili powder
1 tsp- black pepper
1 each- bottle dark beer
Method:
Saute bacon and onions over med heat until the bacon begins to brown.
Add tomatoes and roasted chilis, saute for 3-4 minutes.
Add salt, cumin, oregano, paprika, chilli powder and pepper. Stir to combine.
Add garlic and chicken stock. Stir to combine.
Add the dark beer and pinto beans.
When he mixture starts to boil, reduce heat to simmer and add the cilantro.
Cover and stew on simmer for 45 minutes.
Your final dish should have a rich broth.
We like to garnish with cotija cheese and cilantro.
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