Slow-Cooker Drunken Beans

Name: Slow-Cooker Drunken Beans
Prep time: 10 min
Total time: 6 h
Yield: 8
Cuisine: Mexican
Ingredients: 1 lb dried pinto beans, soaked in water at least 8 hours or overnight; 7 slices uncooked bacon, diced; 1 small white onion, finely diced; 1 serrano pepper, stemmed, seeded and diced; 4 garlic cloves, minced; 1/4 cup chopped fresh cilantro, plus more for garnish; Salt and black pepper to taste; 1 bottle (12 oz) Mexican beer; 2 1/2 cups Progresso™ Chicken Broth; Lime slices, optional, for garnish

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Prep 10 min
Total 6 hr 0 min
Servings 8

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Hearty “drunken” pinto beans are cooked low and slow with bacon, beer, serrano pepper and spices for a side dish with rich and complex flavor. They’re easy to make and travel like a dream, making them a perfect addition to any meal, anywhere.

by: Mommy’s Home Cooking

Updated Mar 23, 2017

Ingredients

1 lb dried pinto beans, soaked in water at least 8 hours or overnight
7 slices uncooked bacon, diced
1 small white onion, finely diced
1 serrano pepper, stemmed, seeded and diced
4 garlic cloves, minced
1/4 cup chopped fresh cilantro, plus more for garnish
Salt and black pepper to taste
1 bottle (12 oz) Mexican beer
2 1/2 cups Progresso™ Chicken Broth
Lime slices, optional, for garnish

Steps

1

Drain beans and rinse well.
2

In a large skillet over medium-high heat, add bacon and cook, stirring occasionally, until crispy. Add onion, serrano pepper, garlic and cilantro. Season with salt and pepper to taste and cook until onion is tender and fragrant. Add bacon mixture to slow cooker. (If your slow cooker has a sauté mode, you can do this step right in the slow cooker.)
3

Add the soaked beans, beer and broth to the slow cooker. Cover and cook on Low heat setting 6 to 8 hours (slow-cooker temperatures will vary).
4

Sprinkle with more chopped cilantro just before serving.

Expert Tips

tip 1
Add an extra serrano pepper for more heat.

Nutrition Information

240 Calories, 3 1/2g Total Fat, 15g Protein, 37g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 240

Calories from Fat: 30

Total Fat: 3 1/2g; 5%

Saturated Fat: 1g; 5%

Trans Fat: 0g

Cholesterol: 5mg; 2%

Sodium: 520mg; 22%

Potassium: 640mg; 18%

Total Carbohydrate: 37g; 12%

Dietary Fiber: 12g; 49%

Sugars: 1g

Protein: 15g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 2%; 2%

Calcium: 6%; 6%

Iron: 15%; 15%

Exchanges:

2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choice

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

Drunken beans are also known as "frijoles borrachos." They get the name because they’re simmered in beer, which give them an irresistibly rich and complex flavor. I have heard that some people also add a splash of tequila, but I have not yet ventured into those waters. My mom used to make these beans a lot! I remember that she started cooking them very early in the morning, and they took almost all day on the stove to soften. Nowadays, we have our best friend (aka the slow cooker) that you can set up at night, or in the morning before work, and go live your life until it’s done. The great thing about these beans is that they would be wonderful with just about any entrée. And now that the grilling season is just around the corner, these drunken beans will be the perfect crowd-pleaser for your next cookout, potluck or picnic! After all, a big ol’ batch of hot, hearty “drunken beans” is second to none for feeding a hungry crowd. Enjoy!