Crockpots are the best, aren’t they? Just toss everything together in the morning and come home to a house that smells amazing. These beans are no exception – just cook up some bacon and dump everything else in the crockpot for some authentic, flavor-packed borracho beans (also known as “drunk beans”).
Using dry pinto beans really makes for a better outcome. They are less expensive and don’t have all the preservatives and added salt that canned beans have. Just be sure to rinse them and remove any stones you may see in there. You don’t have to soak them because slow cooking them in the crockpot means they will cook long enough to get nice and soft, while soaking up all the other flavors.
This recipe has a decent spice level. If you want a milder spice level or are serving to kids, ditch the jalapeño and reduce the chili powder some. They will still have great flavor. I love to serve these in little bowls alongside tacos.
1 pound dry pinto beans, rinsed (remove any stones)
2 cups chicken broth
1 6 ounce beer
4 cups water
1 jalapeño, whole (remove for less spice)
1 10 ounce can Rotel
1/2 pound bacon, chopped
4 garlic cloves, minced
1 teaspoon chili powder (less for milder spice)
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
- Heat pan on medium-high. Cook chopped bacon until browned. Remove from pan and save 1 tablespoon of drippings.
- Add beans, bacon, and 1 tablespoons bacon drippings to slow cooker. Top with all remaining ingredients and stir around until combined.
- Cover and cook on low for 8 hours. Remove the jalapeño before serving.