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.
Nutrition Facts
Slow Cooker Borracho Beans
Calories
459 Per ServingProtein
26g Per ServingFiber
26g Per ServingCost Per Serving
$0.75Nutrition Facts
Calories | 459 | |
---|---|---|
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 | |
Cholesterol | 0 mg | |
Sodium | 493 mg | |
Total Carbohydrate | 82 g | |
Dietary Fiber | 26 g | |
Sugars | 6 g | |
Added Sugars | 0 g | |
Protein | 26 g |
Dietary Exchanges
5 starch, 1 vegetable, 2 lean meat
Ingredients
-
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 garlic OR -
1/4 teaspoon garlic powder -
1 tablespoon chili powder -
3/4 teaspoon salt
Directions
-
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.