Slow Cooker Borracho Beans

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Slow Cooker Borracho Beans

Translated from Spanish, “borracho” means drunken, so beer is an essential ingredient. While a Mexican beer like a lager is more traditional, feel free to use your favorite type of beer. Note that the beans need to soak at least 6 hours before placing in the slow cooker. Use less jalapenos and chili powder if you prefer it less spicy.

Nutrition Facts

Slow Cooker Borracho Beans

CaloriesCalories

459 Per Serving

ProteinProtein

25.7g Per Serving

FiberFiber

26.4g Per Serving
×
Calories 459
Total Fat 2.1 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 493 mg
Total Carbohydrate 82.0 g
Dietary Fiber 26.4 g
Sugars 6.1 g
Added Sugars 0.0 g
Protein 25.7 g

Dietary Exchanges
5 starch, 1 vegetable, 2 lean meat

Ingredients

Servings  4   Serving Size   2 cups

  • 1 lb. dry pinto beans
  • 3 cups water
  • 1 can no-salt-added, diced tomatoes
  • 1 (12-ounce) can or bottle of your favorite beer
  • 1/2 medium yellow onion (finely chopped)
  • 1 medium bell pepper (chopped)
  • 1 teaspoon minced, fresh garlic OR
  • 1/4 teaspoon garlic powder
  • 1 to 2 fresh jalapeño (finely chopped, optional)
  • 1 Tbsp sodium-free chili powder
  • 3/4 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. The night before cooking, rinse dried beans in a colander and transfer to a large bowl or Ziploc bag. Add enough water to cover 2 to 3 inches over the beans.
  2. In the morning, drain the beans in a colander and rinse. Add into a large slow cooker (5-quart or bigger) along with 3 cups water, tomatoes, beer, chopped onion, bell pepper, minced garlic, chopped jalapenos, chili powder, and salt. Stir ingredients to combine.
  3. Cover slow cooker with lid and place on high temperature. Let cook at least 8 hours until beans are softened and done. Serve.

Cooking Tip: Won't be home in 8 hours to turn the slow cooker off? Don't worry. The beans can cook on high for up to 10 hours; they're just ready to eat at 8 hours.

Keep it Healthy: Stir brown rice into any leftover beans for an easy and nutritious lunch for the next day.

Tip: Buying and cooking dried beans is cheaper than purchasing canned—more bang for your buck. And if you're doing it in the slow cooker, you don't have to even be home to do it! Want extra beans? They can be stored in the freezer for up to 3 months.

 

Translated from Spanish, “borracho” means drunken, so beer is an essential ingredient. While a Mexican beer like a lager is more traditional, feel free to use your favorite type of beer. Note that the beans need to soak at least 6 hours before placing in the slow cooker. Use less jalapenos and chili powder if you prefer it less spicy.

Nutrition Facts

Slow Cooker Borracho Beans

CaloriesCalories

459 Per Serving

ProteinProtein

25.7g Per Serving

FiberFiber

26.4g Per Serving
×
Calories 459
Total Fat 2.1 g
Saturated Fat 0.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 0.4 g
Cholesterol 0.0 mg
Sodium 493 mg
Total Carbohydrate 82.0 g
Dietary Fiber 26.4 g
Sugars 6.1 g
Added Sugars 0.0 g
Protein 25.7 g

Dietary Exchanges
5 starch, 1 vegetable, 2 lean meat

Ingredients

Servings  4   Serving Size   2 cups

  • 1 lb. dry pinto beans
  • 3 cups water
  • 1 can no-salt-added, diced tomatoes
  • 1 (12-ounce) can or bottle of your favorite beer
  • 1/2 medium yellow onion (finely chopped)
  • 1 medium bell pepper (chopped)
  • 1 teaspoon minced, fresh garlic OR
  • 1/4 teaspoon garlic powder
  • 1 to 2 fresh jalapeño (finely chopped, optional)
  • 1 Tbsp sodium-free chili powder
  • 3/4 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. The night before cooking, rinse dried beans in a colander and transfer to a large bowl or Ziploc bag. Add enough water to cover 2 to 3 inches over the beans.
  2. In the morning, drain the beans in a colander and rinse. Add into a large slow cooker (5-quart or bigger) along with 3 cups water, tomatoes, beer, chopped onion, bell pepper, minced garlic, chopped jalapenos, chili powder, and salt. Stir ingredients to combine.
  3. Cover slow cooker with lid and place on high temperature. Let cook at least 8 hours until beans are softened and done. Serve.

Cooking Tip: Won't be home in 8 hours to turn the slow cooker off? Don't worry. The beans can cook on high for up to 10 hours; they're just ready to eat at 8 hours.

Keep it Healthy: Stir brown rice into any leftover beans for an easy and nutritious lunch for the next day.

Tip: Buying and cooking dried beans is cheaper than purchasing canned—more bang for your buck. And if you're doing it in the slow cooker, you don't have to even be home to do it! Want extra beans? They can be stored in the freezer for up to 3 months.