These crockpot borracho beans (borracho means drunken) are so easy to make with pinto beans. They’re absolutely delicious after they have been simmering all day.
These crockpot borracho beans (borracho means drunken) are so easy to make and they’re absolutely delicious. These are a super popular dish here in Texas. Borracho beans are made with pinto beans and have the best flavor when cooked very slowly in your crockpot or slow cooker.
Beans are such an easy and healthy side dish and of course, they’re super inexpensive. I feel like it’s a win-win when I make these.
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💭 Why you’ll love this recipe
These crockpot borracho beans are an easy toss and go recipe. They’re budget friendly and go great with cornbread or tacos!
🥓 What ingredients do I need to make these beans?
Beer, beans, bacon, oh and of course your trusty slow cooker make for a great combination to create this tasty crockpot borracho beans recipe. These beans are packed with flavor and they’re so easy to throw in your crockpot. To make this recipe, you will need:
- Bacon: Bacon gives these beans such a great flavor.
- Dried pinto beans: I would recommend that you soak your beans overnight or at least a few hours before. If you don’t have time to soak that’s OK too.
- Beer: Mexican beer is especially great in this recipe but you can use whatever you have on hand. I used Modelo.
- White onion, Roma tomato, and fresh cilantro: These fresh ingredients really take these beans to the next level.
- Garlic, cumin, paprika, chili powder: To season the beans with.
- Chicken stock: You’ll need a 32 ounce carton of chicken stock or broth.
- Jalapeño pepper (optional): If you want spicy beans.
- Salt and pepper: I recommend salt and pepper to taste, especially since the chicken stock can be quite salty.
🥣 How to make this recipe
Begin by spraying your slow cooker with non-stick spray. Add the bacon, pinto beans, and garlic.
Add the remaining ingredients and stir well. Cook on low for 6 to 8 hours.
🍲 Should I soak the beans?
I highly recommend soaking your beans overnight (or at the very least a few hours before cooking). If you don’t have time or didn’t remember to soak your beans don’t worry, just rinse your beans well.
🌡️ Are these beans spicy?
These beans aren’t spicy unless you add the jalapeño. If you want a bit of a kick, add a jalapeño (seeds removed) but this is of course, optional. If you like things a little spicy then by all means go for it!
🌮 What pairs well with these beans?
This recipe goes great with this yellow cake mix corn bread recipe or they are also a great side dish for your next Taco Tuesday or fajita night. I also love to make these as a side with these freezer friendly beef enchiladas. I just put the beans in my crockpot that morning and then heat up the enchiladas for dinner. It’s such a quick and easy dinner combination.
👩🏻🍳 Recipe FAQs
Charro and borracho beans are very similar. The difference is borracho beans are cooked in beer and charro beans are not.
You can put dry beans in a crockpot if you’re short on time. I do recommend soaking if at all possible. Soaking the beans will give you the best results.
You can slow cook most types of beans. Avoid slow cooking dry kidney beans though. Dry kidney beans contain phytohaemagglutinin which must be cooked off by boiling or will be unsafe to eat. Never eat raw kidney beans or kidney beans that have not been brought to a boil. Canned kidney beans are fine to put in a slow cooker recipe.
You either did not soak your beans or you did not cook them long enough.
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If you tried this Crockpot Borracho Beans recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Crockpot Borracho Beans
Equipment
- Crockpot or slow cooker
Ingredients
- 4 strips bacon uncooked and cut into small pieces
- 1 pound dried pinto beans preferably soaked overnight*
- 2 tablespoons garlic minced
- 1 bottle beer (I used Modelo, about 12 ounces)
- 1 large white onion minced
- 1 Roma tomato chopped
- 1 bunch fresh cilantro chopped with stem removed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon chili powder
- 16 ounces chicken stock
- 1 jalapeño seeds removed optional
- salt and pepper to taste
Instructions
- Begin by spraying your slow cooker with non-stick spray.
- Add the bacon, pinto beans, and garlic.
- Add the remaining ingredients and stir well.
- Cook on low for 6 to 8 hours.
Valerie says
Absolutely delicious! Thanks for making this recipe available. Didn’t have a Roma tomato and a pepper, but a drained can of mild Rotel worked quite well as a substitute.