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Let's Make 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.
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  • 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)
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Let's WatchSlow Cooker Borracho Beans
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Step 1Sort 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.
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Step 2Add the bacon to a heavy skillet and cook until crispy. Remove bacon and set aside.
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Step 3Add 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.
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Step 4Add this to the slow cooker along with the drained pinto beans, oregano, salt, cumin, tomatoes, remaining beer, and water.
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Step 5Cook on low for 7-8 hours. Taste and season with salt and pepper as needed. Garnish with cilantro.
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