Borracho Beans (Slow Cooker Or Instant Pot)

Name: Borracho Beans (Slow Cooker Or Instant Pot)
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Yield: 12 serving
Ingredients: 1 lb. dry pinto beans; 6 cups water; 4 teaspoons salt; 5 slices Bacon; 1 cup smoked sausage*; 1 cup onion; 3 cloves garlic; one-12 ounce can beer**; 2 jalapeños; 1 Roma tomato; 2 teaspoons Mexican oregano; 1 teaspoon cumin; ½ cup cilantro; 1 lime

User Reviews

4.5

39 reviews

Excellent

Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
Servings
12
Calories
432 kcal
Cuisine
Mexican

Borracho Beans (Slow Cooker Or Instant Pot)

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Borracho Beans – These “drunken beans” are simmered with a can of BEER and can be made in your SLOW COOKER OR INSTANT POT! The bacon, sausage or chorizo, jalepenos, tomato, onion, garlic, herbs, and beer make these the BEST beans ever! A wonderful side for any Mexican-themed meal!

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Ingredients

Servings

1 lb. dry pinto beans sorted and washed OR two-16 ounce cans pinto beans (drained and rinsed)
6 cups water
4 teaspoons salt divided; plus more if needed
5 slices Bacon cut into ½ inch pieces
1 cup smoked sausage* sliced into thin slices OR 1 cup chorizo
1 cup onion finely chopped
3 cloves garlic finely diced
one-12 ounce can beer**
2 jalapeños seeded and finely diced
1 Roma tomato diced small
2 teaspoons Mexican oregano regular oregano can be substituted
1 teaspoon cumin
½ cup cilantro finely chopped
1 lime juiced

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Instructions

SLOW COOKER - Add the uncooked beans into the slow cooker (I recommend a 7 or 8-quart) and add approximately 6 cups of water or until the beans are covered by about 2 inches. (If using canned beans, omit steps 1 through 3 and go to step 4).
Stir in 2 teaspoons of salt.
Cover with the lid and cook on low for 6 to 8 hours. Drain the beans after they're cooked and set beans aside.
Place the bacon in a large skillet and cook for 7 minutes, stirring occasionally.
Add the onions and cook for about 3 minutes, stirring frequently.
Add the garlic and cook 1 minute longer, stirring nearly constantly.
Add the can of beer and stir, noting the mixture will bubble up a bit so use caution.
Transfer the mixture to your slow cooker and add in the beans.
Add the sausage or chorizo, jalapenos, tomato, oregano, cumin, 2 teaspoons salt, and stir.
Cook on low for 2 to 3 hours or until the liquid volume has reduced to your liking.
Add the cilantro, lime, stir, taste to check for salt balance, adding more salt if necessary, and serve.
Beans will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.
INSTANT POT - Add the uncooked beans into the Instant Pot and add 6 cups of water, or until the beans are covered by about 2 inches.
Close the lid and make sure the vent is closed. Choose Bean setting and set for 40 minutes. (If using canned beans, omit steps 1 through 3 and go to step 4).
Use quick release when beans are finished. Transfer the beans into a separate pan or large bowl; set aside.
Place the bacon in the Instant Pot and set to Saute. Saute the bacon for 7 minutes, stirring occasionally.
Add the onions and cook for 3 minutes, stirring occasionally.
Add the garlic and cook 1 minute longer, stirring nearly constantly.
Add the beans to the bacon mixture and stir.
Add the sausage or chorizo, jalapenos, tomato, oregano, cumin, salt, and the beer.
Set on Slow Cook setting for 2 to 3 hours (Instant Pots have a Slow Cook setting) OR if you want it to cook faster, set to Saute for 45 minutes. You may need to add additional water if cooking longer on the Slow Cook setting; keep an eye on things and don't let the mixture get dry.
Add the cilantro, lime juice, stir, taste to check for salt balance, adding more if necessary, and serve.
Beans will keep airtight in the fridge for up to 1 week or in the freezer for up to 3 months.

Notes

*I use precooked smoked sausage (in a horseshoe shape) that I slice into thin pieces which gives the dish some bigger pieces/slices of meat versus crumbled raw sausage which is similar to how the chorizo would be. If you are starting with raw sausage, I would use sausage without the casings although theoretically you could still use it in the casings. I like a hotter smoked sausage although use whatever heat level you prefer. Or, use chorizo.
**Dark beer is best in my opinion. I use and recommend Negro Modelo or something similar. However, you can technically use any beer you like or have on hand.
***Note that the cooking times listed at the top of the recipe will vary dramatically if you're making the recipe in a slow cooker versus Instant Pot, and using canned beans versus scratch. At the longest, this recipe will take about 10 hours if making scratch beans and using the slow cooker. And at the fastest about 45 minutes if you're using an Instant Pot with canned beans; any other variations will effect the overall cooking time needed.

Nutrition Information

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Serving 1 Calories 432kcal (22%) Carbohydrates 48g (16%) Protein 24g (48%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 9g Cholesterol 33mg (11%) Sodium 1188mg (50%) Fiber 13g (52%) Sugar 2g (4%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 432 kcal

% Daily Value*

Serving	1
Calories	432kcal	22%
Carbohydrates	48g	16%
Protein	24g	48%
Fat	15g	23%
Saturated Fat	5g	25%
Polyunsaturated Fat	9g	53%
Cholesterol	33mg	11%
Sodium	1188mg	50%
Fiber	13g	52%
Sugar	2g	4%