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Serving bowl filled with cooked pinto beans in broth made with beer, onions, and jalapenos with bits of diced tomatoes and cilantro mixed in ready to be served as frijoles borrachos.

Crockpot Drunken Beans

Crockpot drunken beans feature pinto beans cooked with beer and bacon. They are a tasty Mexican inspired side dish that are a perfect change to your normal baked beans but also go well with other Tex-Mex meals.
Prep Time15 minutes
Cook Time8 hours 15 minutes
Total Time8 hours 30 minutes
Servings: 14 Servings
Author: Carlee

Ingredients

  • 6 slices bacon
  • 1 onion diced
  • 3 jalapenos diced
  • 1½ teaspoons garlic powder
  • 12 ounces beer
  • 6 cups water
  • 1 pound dried pinto beans
  • 1 Tablespoon salt
  • 14 ounce can diced tomatoes
  • ¼ cup cilantro chopped

Instructions

  • In a large skillet, cook bacon until crisp. Remove from the skillet, but leave the drippings.
  • Cook the diced onion and jalapenos in the bacon grease until the onion is translucent.
  • Rinse the beans. Place in slow cooker with the water, beer, salt, garlic, and cooked bacon, onion, and jalapeno.
  • Cook on high for at least 6 hours or low for at least 8 hours. The beans should be tender.
  • If needed, you can mash some beans to thicken the broth. Or continue to cook the beans on high with the lid off to help thicken the broth.
  • Stir in the diced tomatoes and cilantro. Serve right away or hold on warm until ready to enjoy.

Nutrition

Serving: 1half cup serving | Calories: 134kcal | Carbohydrates: 23g | Protein: 8g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 562mg | Potassium: 536mg | Fiber: 6g | Sugar: 2g | Vitamin A: 85IU | Vitamin C: 9mg | Calcium: 52mg | Iron: 2mg
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