These Crockpot Borracho Beans are an easy and versatile Mexican side dish that adds tons of flavor to any meal! Just 10 minutes of prep for a rich, flavorful, and creamy pinto bean dish.
I love a quick and easy bean recipe to pair with any of my favorite Mexican-inspired entrees. And this recipe for Crockpot B0rracho Beans might just be my favorite.
It’s a super easy recipe that yields the most delicious and flavorful beans. You’ll have bean haters asking for seconds!
Why I LOVE this recipe!
- Incredibly quick prep – Only 10 minutes to throw everything into a crockpot. Then, you can walk away and come back to a delicious home-cooked side dish a few hours later.
- Elevated side dish – I do love a more traditional bean-based side dish, but the beer, broth, and add-ins, and the long slow cooking time in this recipe really come together to create the most mouth-watering flavor.
- Versatile – Enjoy as a side dish with any of your favorite meals or add it into another recipe to take it up a notch.
What is Borracho?
Borracho beans are pinto beans simmered in beer and broth along with aromatics and seasonings. The word “borracho” literally translates to “drunk” or “drunken” to reference the beer included in the recipe.
Recipe Notes
This Crockpot Borracho Beans recipe is as simple as promised! Just a quick, 10-minutes, throw and go recipe for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make the best borracho beans recipe for the most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Pinto Beans – You’ll start with dried, uncooked beans for this recipe.
- Aromatics – We’re adding tons of flavor and texture with a combination of onion, jalapeño pepper, canned tomatoes with green chiles, and garlic.
- Liquid – A combination of dark beer and chicken broth give the beans a rich flavor and deliciously creamy texture.
- Spices – A simple blend of dried oregano, black pepper, and cumin takes the flavor of the beans to the next level.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Frijoles Borrachos with Ham – You can add a little extra salty goodness by tossing some bacon or ham hocks into the crockpot along with your other ingredients.
- Salsa Borracha Recipe – Give your beans some extra spice by swapping out the canned tomato for a jar of your favorite salsa.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make these slow cooker Borracho Beans.
In a slow cooker, combine beans, onion, jalapeño, garlic, and tomatoes.
Pour in the broth and beer, then add in the oregano, black pepper, and cumin.
Stir to combine, then cover with a lid and cook on high for 6-8 hours or until the beans are tender.
Stir in fresh cilantro and salt, then serve and enjoy!
Recipe Tips
- Rinse the beans – Sometimes bagged dried beans can have dirt or debris hidden inside. To make sure your beans are ready for cooking, I recommend giving them a good rinse first.
- Start with dried beans – Cooking the beans from dry yields the best texture and flavor.
- Don’t over-cook – These beans take anywhere from 6-8 hours to cook fully, but I don’t recommend cooking past that. Cooking them too long can result. in a mushier texture rather than a creamy one.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Soak the dried beans overnight – Soaking your dried beans in water overnight kick starts the cooking process so you don’t need to cook them in the crockpot quite as long.
- Prep the beans in advance and store – The finished Borracho Beans can be stored in an airtight container in the fridge for up to a week or in the freezer for up to 3 months. You can get ahead by cooking and storing them for later. Then all you need to do is reheat!
Freezer Meal Instructions
Making this Crockpot Borracho Beans recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
How to Freeze Borracho Beans After Cooking
- Cool the cooked beans completely, then transfer them to a freezer-safe container.
- Store in the freezer for up to 3 months.
- When you’re ready to reheat, thaw overnight in the fridge, then simmer on the stove until heated all the way through.
What to Serve with Crockpot Borracho Beans
Since this protein based dinner has the delicious flavors of Mexican food, it will pair well with many of your favorite Mexican-inspired side dishes or entrees.
Choose one or several of these recipes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Mexican Chicken Street Tacos – Round out a street taco dinner with a side of beans! These Mexican Chicken Street Tacos are a family favorite and loaded with marinated chicken thigh and homemade salsa.
- Easy Baked Chicken Fajitas – These Baked Chicken Fajitas are the perfect easy dinner that can be ready in no more than 15 minutes. Pair with a scoop of Borracho Beans for a delicious, well-rounded meal.
- Chipotle Cilantro Lime Rice – Beans and rice is a classic pairing, and this Chipotle Cilantro Lime Rice is the perfect lighter side to pair with Barracho Beans.
Crockpot Borracho Beans Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to 3 months
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- 7 Layer Taco Casserole with Ground Beef – Swap the refried beans in this Ground Beef Taco Casserole with 16 ounces of Borracho Beans instead.
- Loaded Taco Dip – Load up your Loaded Taco Dip even more with a generous helping of Borracho Beans. This dip is already chock-full of delicious ingredients such as ground beef, sour cream, taco seasoning, and all your favorite toppings.
- Easy Ground Beef Enchiladas – What better way to bulk up a hearty tray of enchiladas than with leftover beans? This Ground Beef Enchilada recipe features soft corn tortillas filled with juicy ground beef and cheese, then smothered with enchilada sauce.
Recipe FAQ’s
What is the difference between Borracho Beans and Charro Beans?
While Borracho Beans and Charro Beans are super similar, the difference is in one key ingredient: beer! Borracho beans are simmered in a mix of beer and borth while charro beans are usually just simmered in broth.
What is the best beer for Borracho Beans?
I recommend using your favorite dark beer for an ultra rich and delicious flavor. If you don’t have any dark beer on hand, lighter beers will work as well; I just don’t recommend using a sour!
Can kids eat Borracho Beans?
Yes! While Borracho Beans do include beer in the recipe, there isn’t actually any alcohol in the beans. It cooks out as the beans cook in the crockpot.
More EASY Side Dish Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy side dish recipes here, or see a few of our readers favorite Mexican side dish recipes below.
- Mexican Style Crockpot Refried Beans
- Easy Mexican Cornbread
- Mexican Street Corn Casserole
- Easy Mexican Rice
Crockpot Borracho Beans
Ingredients
- 1 pound pinto beans, (dried/cuncooked)
- 1 onion , chopped
- 2 jalapeno pepper , 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
After cooking
- 1 tablespoon salt
- 1 cup chopped cilantro
Instructions
- Rinse the pinto beans and discard any debris.Optional: Beans can be soaked overnight, but this is not required.
- To the slow cooker, add pinto beans, onion, jalapeno, garlic, and tomatoes. Pour broth and beer over the top. Add the oregano, black pepper and cumin. Stir and place the lid on.
- Cook on high for 6-8 hours or until beans are tender. Once done, stir in fresh cilantro and salt, to taste.
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