Heart Healthy
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.
Print Recipe
Slow Cooker Borracho Beans
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Servings
4
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Serving Size:
2 cups
Ingredients
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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
Tip: Click on step to mark as complete.
-
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.
Nutrition Facts
Calories
Protein
FiberNutrition 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
-
Servings
4
-
Serving Size:
2 cups
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
Tip: Click on step to mark as complete.
-
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.
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