Go Back
–+ servings
a container of borracho beans on a plate.
Print Recipe
No ratings yet

Crockpot Borracho Beans

These Crockpot Borracho Beans are an easy and versatile Mexican side dish that adds tons of flavor to any meal! 10 minutes of prep for a rich, flavorful, and creamy pinto bean dish.
Prep Time10 minutes
Cook Time8 hours
Total Time8 hours 10 minutes
Servings: 12 Servings
Calories: 90kcal

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.

Notes

Optional: You can add ham hocks or other meat to cook with the beans to add additional flavor.

Nutrition

Calories: 90kcal | Carbohydrates: 15g | Protein: 5g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 2mg | Sodium: 1025mg | Potassium: 325mg | Fiber: 4g | Sugar: 2g | Vitamin A: 184IU | Vitamin C: 9mg | Calcium: 53mg | Iron: 2mg