I’ve been making Borracho Beans for my family for years and just discovered how easy it is to make in a slow cooker. Since I am all about simple recipes with my large family, I think you’ll love how quickly you can put all the ingredients together, walk away for a few hours, and come back with one of the best soups you’ll ever put in your mouth.
Another slow cooker soup recipe that you will love is our yummy Easy Chicken Tortilla Soup.
Since my family is large (I have five kids!), you might want to halve this recipe or plan on leftovers. You can also freeze some for a quick weeknight meal at a later time. In this recipe, I use cut up bacon, but you could also use chicken or shredded pork for equally delicious Borracho Beans. Since Borracho Beans cook for hours in the slow cooker, you don’t have to worry about any alcohol remaining in the soup because it all cooks out. If you don’t feel comfortable cooking with alcohol, then by all means leave the beer out. It tastes great either way! This recipe is super hard to mess up.
Borracho Beans
Ingredients
- 12 oz bacon, cut up
- 52 oz can pinto beans, with liquid
- 36 oz can diced tomatoes, with liquid
- 1 onion, chopped
- 6 cups water
- 8 oz beer (optional)
- 2 tsp cumin, ground
- 1 tsp chili powder
- 1 tsp garlic salt
- 1 cup fresh cilantro, chopped
Directions
Fry bacon and reserve drippings. In a large slow cooker, add bacon with drippings, pinto beans, tomatoes, onion, water, beer (optional), cumin, chili powder, garlic salt, and cilantro. Cover and cook on HIGH 4 hours or LOW 8 hours. Makes a great meal by itself or you can serve it as a side soup, if you prefer.
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