Crock Pot Borracho Beans Recipes

BORRACHO BEANS

Steps:

• 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.

CROCK POT BORRACHO BEANS RECIPE

Steps:

• Rinse the beans. Rinse pinto beans and pick through them removing any rocks.
• Place beans in the crock pot. Place beans in the slow cooker. Add beer and water.
• Crisp bacon. Meanwhile, cook bacon over medium heat in a large frying pan until browned and crisp. Transfer to a paper towel-lined plate to cool.
• Sauté vegetables in bacon grease. In the frying pan with the bacon grease, add onions and cook over medium heat until they are soft, about 8 minutes. Add jalapeños and cook another 5 minutes.
• Add garlic and spices to toast. Add garlic, cumin, chili powder, coriander, oregano, and bay leaves and cook, stirring for a minute more.
• Combine and cook everything in slow cooker. Transfer onion mixture to slow cooker. Chop bacon and add to slow cooker. Cover and continue cooking until beans are tender, about 4 hours on high or 8 hours on low.
• Season with salt and serve. Add about 1 tablespoon of salt, taste and add more to your liking. Sprinkle with cilantro and scallions and serve.

SLOW COOKER BORRACHO BEANS

Steps:

• 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.

SLOW-COOKER BBQ BAKED BEANS

Steps:

• Rinse and sort beans; soak according to package directions. Drain and rinse beans, discarding liquid., In a 4-qt. slow cooker, combine beans, ham hocks, water, onion, 1 teaspoon garlic powder and 1 teaspoon onion powder. Cook, covered, on low 8-10 hours until beans are tender., Remove ham hocks; cool slightly. Cut meat into small cubes, discarding bones; return meat to slow cooker. Stir in barbecue sauce, brown sugar, nutmeg, cloves, remaining garlic powder, remaining onion powder and, if desired, pepper sauce. Cook, covered, on high about 30 minutes or until heated through.

SLOW COOKER CHARRO BEANS

Steps:

• Place pinto beans into a large container and cover with several inches of cool water; let soak, 8 hours to overnight. Rinse and drain.
• Place beans in a slow cooker with just enough water to cover.
• Cook bacon in a large skillet over medium-high heat until almost browned and crispy, 5 to 7 minutes. Add tomatoes, onions, bell pepper, jalapenos, cilantro, and garlic. Saute in bacon drippings for 2 minutes, then slowly pour in the beer. Add salt, pepper, chili powder, and cumin. Bring to a boil. Add this mixture to the beans and water in the slow cooker.
• Cook on Low for 8 hours. Serve.

KIKI'S BORRACHO (DRUNKEN) BEANS

Steps:

• Soak beans in a large pot of water overnight.
• Drain beans, and refill the pot with chicken stock and enough water to cover the beans with 2 inches of liquid. Season with salt and pepper. Cover, and bring to a boil. Reduce heat to medium-low, cover, and cook for 1 1/2 hours. Stir the beans occasionally through out the entire cooking process to make sure they do not burn or stick to the bottom of the pot.
• Stir beer, tomatoes, onion, jalapeno peppers, garlic, bay leaves, oregano, and cilantro into the beans. Continue to cook uncovered for 1 hour, or until beans are tender.
• With a potato masher, crush the beans slightly to thicken the bean liquid. Adjust the seasonings with salt and pepper to taste.

BORRACHO CHICKEN (CROCK POT)

Steps:

• Place pinto beans in the bottom of a 5-qt slow cooker.
• Season chicken breasts with salt and pepper.
• Place in slow cooker on top of pinto beans.
• In a medium bowl, stir together diced tomatoes, tequila, and fajita seasoning; pour over chicken.
• Cover and cook on LOW setting for 3-4 hours.

BORRACHO BEANS

Steps:

• Soak pinto beans in bowl of hot water overnight.
• After your beans have soaked overnight, proceed to take out your Crock Pot.
• If you are using the Slow Cooker Liners then line your Crock Pot.
• Place all ingredients into the Crock Pot except the tomatoes, onion, bacon, and cilantro.
• Turn Crock Pot on highest setting until beans turn light brown. This generally takes about 4 to 5 hours depending on the Crock Pot.
• Prior to the beans turning light brown cut the uncooked thick sliced bacon into one inch pieces.
• Place the one inch pieces of bacon in a skillet and cook with the ¼ of the finely chopped onion.
• Once bacon and onion are fully cooked and beans are light brown place bacon, onions and any drippings into the Crock Pot.
• Add ½ of the tomatoes and cilantro and switch to Crock Pot cooking to low for about an hour.
• Once you are ready to serve, add the remainder of the tomatoes and cilantro.