Slow Cooker Borracho Beans

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The most delicious drunken pinto beans made from scratch with a spicy and rich beer broth! Easy to make, full of flavor. See Recipe

Ingredients

1 lb dry pinto beans 6 slices bacon, chopped 1 onion, diced 2 jalapenos, diced 4 cloves garlic, minced 1 tsp oregano (Mexican if possible) 1 tsp kosher salt 1/2 tsp cumin 14 oz canned fire roasted diced tomatoes 12 ounces dark Mexican beer (Negro modela or Dos Equis Dark) 6 cups water (or chicken broth) See Recipe now

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Step 1 Sort through the beans to remove any debris. Soak in water for at least 4 hours, ideally overnight. If you want to skip this step, add boiling water to the slow cooker when starting to cook the beans. See Recipe

Step 2 Add the bacon to a heavy skillet and cook until crispy. Remove bacon and set aside. See Recipe

Step 3 Add the onions and jalapenos to the skillet. Cook for 4-6 minutes until beginning to brown. Add the garlic and cook for 30-60 seconds until fragrant. Add a splash of beer to the skillet to scrape up any of the browned bits. See Recipe

Step 4 Add this to the slow cooker along with the drained pinto beans, oregano, salt, cumin, tomatoes, remaining beer, and water. See Recipe

Step 5 Cook on low for 7-8 hours. Taste and season with salt and pepper as needed. Garnish with cilantro. See Recipe

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