The Spanish word “borracho” means drunken, which is why beer is a main ingredient in this dish. No worries though — this is a family-friendly meal. The alcohol will burn off while the dish is slow cooking.
Slow Cooker Borracho Beans
Calories459 Per Serving
Protein26g Per Serving
Fiber26g Per Serving
Cost Per Serving$0.75
|Total Fat||2.0 g|
|Saturated Fat||0.5 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||1.0 g|
|Monounsaturated Fat||0.5 g|
|Total Carbohydrate||82 g|
|Dietary Fiber||26 g|
|Added Sugars||0 g|
5 starch, 1 vegetable, 2 lean meat
1 pound dried pinto beans, sorted for stones and shriveled beans, rinsed and drained
3 cups water
1 14.5-ounce can no-salt-added diced tomatoes, undrained
12 ounces beer (regular or nonalcoholic)
1 medium bell pepper, any color, chopped
1/2 medium onion (yellow preferred), finely chopped
1 to 2 medium fresh jalapeños, seeds and ribs discarded, finely chopped (optional)
1 teaspoon minced garlicOR
1/4 teaspoon garlic powder
1 tablespoon chili powder
3/4 teaspoon salt
Soak the beans using the package directions. Drain well in a colander.
Transfer to a 5- to 7-quart slow cooker. Stir in the water, tomatoes, beer, bell pepper, onion, jalapeños, garlic, chili powder and salt.
Cook, covered, on high for 8 hours, or until the beans are softened.
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.
Cooking Tip: If you want to skip the soaking time, you can use 4 15.5-ounce cans no-salt-added beans, which is the equivalent of 1 pound of dried beans.
Cooking Tip: If you prefer the dish to be less spicy, use less jalapeños and chili powder.
Tip: Cook once, eat twice! If you don't plan on eating the remaining beans later in the week, you can freeze them for a later use. Drain some of the cooking liquid, leaving enough to cover the beans in an airtight freezer container. Freeze for up to 3 months. When ready to use the beans, thaw them in the refrigerator overnight.