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Crockpot Borracho Beans

Course Side Dish
Cuisine Tex-Mex
Keyword borracho beans, Crockpot, crockpot beans, crockpot pinto beans, pinto beans, tex-mex
Prep Time 10 minutes
Cook Time 8 hours
Author Two Pink Peonies


  • Slow Cooker


  • 4 strips bacon uncooked and cut into small pieces
  • 1 pound dried pinto beans (preferably soaked overnight)
  • 2 tbsp garlic
  • 1 bottle beer (I used Modelo)
  • 1 white onion minced
  • 1 Roma tomato chopped
  • 1 bunch fresh cilantro chopped with stem removed
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • 16 ounces chicken stock
  • 1 jalapeño seeds removed optional
  • salt and pepper to taste


  • Begin by spraying your slow cooker with non-stick spray.
  • Add the bacon, pinto beans, and garlic.
  • Add the remaining ingredients and stir.
  • Cook on low for 6 to 8 hours.


Add a jalapeño for a little extra kick or leave it out according to your personal taste. Be sure that the beans have plenty of chicken stock or water as they cook or they will dry out.