Name: Borracho (Drunken) Beans
Cuisine: American
Ingredients: 1 lb Dry Pinto Beans; 1 Red (or yellow) Onion; 2 Slices Bacon; 1 tbsp Crushed Garlic; 1 tbsp Cumin; 1 tsp Black Pepper; 1 tsp Salt; 1 tsp Red Pepper Flakes; 1 Jalapeño; ¼ cup Cilantro; 1 Can Rotel Tomatoes with Cilantro and Lime; 1 Bottle of beer

Rating0.0

Yields1 Serving

1 lb Dry Pinto Beans

1 Red (or yellow) Onion

2 Slices Bacon(or 1 Ham Hock)

1 tbsp Crushed Garlic

1 tbsp Cumin

1 tsp Black Pepper

1 tsp Salt

1 tsp Red Pepper Flakes

1 Jalapeño(seeds removed)

¼ cup Cilantro(cilantro is better but can be substituted with 1 ½ tsp dry oregano and 1 bay leaf)

1 Can Rotel Tomatoes with Cilantro and Lime(Or Fire-Roasted Rotel)

1 Bottle of beer(12 ounces any variety)

Place the beans, bacon (or hock), onion, Rotel, and all the spices in the pot or crock pot.

Pour the bottle of beer over the beans. Fill the bottle with water and add to the pot two times. (That's 24 ounces total for the water.)

In the slow cooker, cook on Low 8 hours or on High 5 hours until the beans are tender. (my crock pot required more time, like 6-7 hours on high)

Just before serving, shred any meat off the ham hock, return it to the beans and discard the skin and bones

CategorySidesCuisineAmericanCooking MethodSimmering

Ingredients