Slow Cooker Borracho Beans
This easy recipe for crockpot Borracho Beans yields a pot full of creamy, spicy, and delicious pinto beans. While I could eat a whole bowlful all on their own, they also make an excellent side for any gathering.
Pair these smoky, bacon-y pinto beans with some shredded brisket and cornbread for a true Tex-Mex summer feast, or serve alongside homemade carne asada and fresh corn tortillas for a real Mexican fiesta!
I am so excited to share this recipe for borracho beans with you! Itโs a delicious dish that is published in my very good friend Vianney’s cookbook, The Tex-Mex Slow Cooker.
Why I Love This Recipe
Borracho beans remind me of my hometown of El Paso and all the many family summer cookouts we used to have. They hold a special place in my heart! After you have your first bite, I’m sure they’ll become one of your favorites, too.
Soft and creamy pinto beans are slow simmered in a sauce made from Mexican amber beer, smoky bacon, and spicy jalapeรฑos for a side dish that is dreamy.
I also love how simple and easy this recipe is! You literally place a handful of ingredients into the slow cooker, have a good nights sleep, wake up, and your house will be filled with the aroma of bacon.
They’re so easy that you can make them as a delightful side for busy weeknights, but tasty enough that you’ll want to share them with company. These borracho beans will be on repeat at my house all summer long.
Finally, since this slow cooker recipe calls for dried beans, it is exceptionally cost effective! A pound of dried beans usually costs less than $2, and makes up to ten servings. I honestly can’t think of a less expensive side.
What Are Borracho Beans?
Very similar to frijoles de la olla, but with the addition of chopped bacon, onion, garlic, jalapeรฑos, diced tomatoes, and beer, borracho beans are an authentic Mexican side dish.
Borracho translates to “drunk” in Spanish. With your choice of Mexican beer in addition to water you will have true, savory, and spicy borracho beans.
Oh, and don’t worry. These “drunken” beans are perfectly kid friendly – the booze completely cooks off during the cooking process. Go ahead and make a batch today – your whole family will thank you!
The Tex-Mex Slow Cooker Cookbook
I hope you have a chance to order Vianneyโs cookbook, because it is full of delicious Tex-Mex recipes that are so simple to make — all in your slow cooker. It doesnโt get any easier than that! Especially during hot months when the last thing you want to do is turn on your stove or oven.
If you didnโt know, Vianney is my co-author for Latin Twist: Traditional and Modern Cocktails and she knows a thing or two about delicious cocktails. In her new cookbook you will also find plenty of thirst-quenching Tex-Mex inspired beverages and cocktails.
The Tex-Mex Slow Cooker is filled with tried and true Tex-Mex recipes all made in your handy crockpot. You can plan an entire fiesta with the recipes in this cookbook – everything from breakfast to appetizers to entrees to desserts. Be ready to be hypnotized with queso, tequila, hibiscus, and plenty of pecans.
How to Make Tasty Slow Cooker Pinto Beans
First thing’s first, you have to sort your beans. Spread them over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There may also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
Place beans in a colander. Rinse the beans thoroughly with cool water to remove any dust or dirt. Soak your beans for 30 minutes to 1 hour before cooking, then drain.
Add soaked beans, beer, water, and garlic to slow cooker.
Now it’s flavor time. Chop bacon into 1โ2-inch pieces and fry in a large skillet until crispy; drain and set aside.
Add the onions to the skillet and cook, stirring frequently to loosen the brown bits left behind in the pan from the bacon, for two to three minutes.
Add tomatoes and jalapeรฑos (if using) and, cook, continuing to stir and incorporate and leftover bits from the skillet, keeping all the delicious goodness in your beans, for 2 to 3 minutes. Remove from heat.
Add the contents of the skillet to the slow cooker, along with the cooked bacon. Add salt and stir until well combined.
Cover and cook on low for 7 to 8 hours. Garnish with cilantro and serve warm. Enjoy!
Frequently Asked Questions
If you plan on going the slow cooker route, dried beans are the best option. Not only are they less expensive than their canned counterparts, they are also able to withstand the 7 to 8 hour cook time without breaking down or becoming mushy. Using dried beans also means you get the opportunity to add as much flavor as possible.
While pinto beans are the traditional variety used for borracho beans, you can swap in dried navy beans, great northern beans, or cranberry beans instead, depending on what you have available.
Absolutely! Generally speaking, anything that gets made in a slow cooker will do just fine being made ahead. Borracho beans will keep in the refrigerator for up to a week, or can be frozen for up to three months.
If you want an authentic Mexican flavor, you should reach for a Mexican beer. I tend to like amber beer for this recipe, so I generally opt for Dos Equis. You can also sub in Modelo or Victoria if you prefer.
Other delicious bean recipes you’ll love:
If you love these easy and delicious Slow Cooker Borracho Beans, be sure to check out some of my other favorite bean recipes below.
- Frijoles Charros (Cowboy Beans)
- Cowboy Caviar (Texas Caviar)
- Frijoles de la Olla
- Homemade Refried Beans
- Instant Pot Black Beans
- Easy Navy Bean Soup
- Brazilian Feijoada
If you make this recipe for Slow Cooker Borracho Beans, please be sure to rate and review the recipe below. I always love hearing from you!
You can also feel free to tag me in any of your tasty creations on Instagram.
Slow Cooker Borracho Beans
Ingredients
- 1 pound pinto beans, dried
- 1 12 ounce bottle Mexican beer
- 6 cups water
- 2 garlic cloves
- 1 pound thick-cut bacon
- 1 white onion, chopped
- 3 roma tomatoes, chopped
- 1 to 2 jalapeรฑos, chopped (optional)
- 1 tablespoon salt
- fresh cilantro, for garnish
Instructions
- Spread beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
- Place beans in a colander. Rinse the beans thoroughly with cool water.
- Soak your beans for 30 minutes to 1 hour before cooking.
- Add soaked beans, beer, water, and garlic to slow cooker.
- Chop bacon into 1โ2-inch pieces and fry in a large skillet until crispy; drain and set aside.
- Add the onions to the skillet and cook, stirring frequently to loosen the brown bits left behind in the pan from the bacon, for 2 to 3 minutes.
- Add tomatoes and jalapeรฑos (if using) and, cook, continuing to stir and incorporate and leftover bits from the skillet, keeping all the delicious goodness in your beans, for 2 to 3 minutes. Remove from heat.
- Add the contents of the skillet to the slow cooker, along with the cooked bacon. Add salt and stir until well combined.
- Cover and cook on low for 7 to 8 hours.
- Garnish with cilantro and serve warm.
Notes
Photography by Jenna Sparks
Originally published: May 2018.
103 Comments on “Slow Cooker Borracho Beans”
I like making tri-tip roast in the slow cooker. It is so tender!
I love making shredded chicken or pork.
I love making rice puddingย
My favorite slow cooker recipe is pot roast.
Pulled pork is one of our favorites. I use my slow cooker at least once a week all year long. You can never have too many!
My favorite thing in a slow cooker is soup and also beans. Big bean lovers here. Yum!
I like to make a pot roast and potatoes.
I don’t have a favorite but would love to try this one. Thank you for the opportunity!
I like chicken and dumplings in mine.
I’m with Amanda – posole is my favorite slow cooker meal.
I like to make veggie chili.
I most enjoy making soups and macaroni and cheese in a slow cooker.
Great gift
My favorite thing is lasagna! Easy and clean up is fast!
I don’t think I entered the giveaway correctly. Oh well. I’m very excited about this recipe. I was nodding along with the ingredients and directions. Sounds just perfect. I’ll post again after I make it.
Chile de arbol salsa
Thank you for this gift
My favorite recipe to make in a slow cooker is Mississippi Pot Roast.
That’s a good one. I made it one time and my son, who complains when I make any kind of roast, said it was definitely a “should make again.” Haven’t yet. But I will someday. Thanks for the reminder.
I love to make home made chili in the slow cooker. It goes with everything. Hot dogs, sandwiches. By itself. You can’t beat a homemade bowl of chili.
This looks also very similar to the ones we call frijoles charros!
I’m so excited to try out this recipe for Borracho Beans! Yummm ๐ My favorite slow cooker meal definitely has to be BBQ pulled pork.
I only used my slow cooker to make corned beef or maybe bbq pork but I ended up giving it to my son when he moved out and now I occasionally wish that I still had one. Love the idea of more tex mex in a slow cooker though.
Hands down it’s a Mississippi mud roast. They are so good!
I’m already signed up and have been receiving recipes! My favortie thing to make in crockpot is roast with veggies.
I love to make crock pot pulled pork