Slow Cooker Drunken Beans (Frijoles Borrachos)

Slow Cooker Drunken Beans (Frijoles Borrachos)

Slow Cooker Drunken Beans (Frijoles Borrachos)
I adapted for the slow cooker a bean dish from Ivy Stark's Dos Caminos Mexican Street Food cookbook (if you like Mexican street food this is a beautiful cookbook filled with both traditional recipes and twists on Mexican food at its best). Her version called for bacon but I have kept it vegetarian; the bacon can always be added as a condiment.
    Servings
    6people
    Cook Time
    HIGH 8-9 hr; LOW 12 hr
    Meal Plan
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    Servings
    6people
    Cook Time
    HIGH 8-9 hr; LOW 12 hr
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1pound pinto beans, soaked overnight and drained *
    • 2 carrots, diced
    • 1 onion, chopped
    • 2 garlic cloves, chopped
    • 1 celery stalk, chopped
    • 2teaspoon dried thyme
    • 2teaspoon dried oregano
    • 1tablespon Dijon mustard
    • 1 (6-ounce) can tomato paste
    • 1/2teaspoon allspice
    • 1 jalapeno, seeds and membranes removed, chopped
    • 1 chipotle pepper in adobo sauce, chopped (from a can)
    • 1 (12-ounce) bottle of Mexican beer (like Negro Modelo)
    • 1teaspoon sea salt
    Instructions
    1. Place the soaked beans in a large slow cooker. Add 3 1/2 cups water, the carrots and the following 11 ingredients (onions through beer) to the beans.
    2. Cover and cook on HIGH for 8-9 hours until beans are tender and some of the liquid has been reduced. Season with the salt, taste and adjust for additional salt if needed.
    Recipe Notes

    * I sometimes use the quick cook method as opposed to soaking dried beans overnight: Add the beans and enough water to cover by 2-3 inches in a large stock pot. Bring the water to a rapid boil, boil for 2 minutes, remove from heat, cover and let sit for 1 hour. Drain and prepare beans in whichever recipe you are using them in.

    I think these beans make a great main dish when served over rice or with tortillas but you could also serve them as a side dish to grilled meats.

    Try adding in bacon to the beans (as the original recipe called for); use 1 pound of bacon, chopped and browned prior to adding to beans and the rest of the ingredients. You could also add crumbled cooked bacon as a topping to the cooked vegetarian beans.

    A cotija or other mild crumbled Mexican cheese would add a nice dimension to these beans as a topping. Other optional toppings are fresh chopped cilantro and/or diced avocado. My youngest loves to add plain Greek yogurt or sour cream as it tames some of the heat.

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