Slow cooker borracho beans
Beans are packed with muscle-building protein and filling carbs. Add the beer at the beginning of cooking so the beans do not become bitter. The epazote may be replaced with an additional 1 teaspoon of dried oregano, or substitute adobo seasoning. Adjust the heat as desired by using more or less serrano pepper and chili powder.
Skill Level: Beginner
Start to Finish: 6 hours, 15 minutes
Prep: 15 minutes
Cook: 6 hours
2 1/2 cups dry pinto beans
5 cups water
12 oz dark beer, such as Negro Modelo
1/2 pound thick cut bacon
1 yellow onion, chopped
4 garlic cloves, minced
2 serrano peppers, seeded and minced
1 Tablespoon brown sugar, packed
2 teaspoons epazote, dried
1 teaspoon ground cumin
1 teaspoon oregano, dried
1/2 teaspoon chili powder
4 roma tomates
3/4 cup cilantro
1. Sift the dry beans and remove any stones or debris. Soak in water for 6-8 hours or overnight.
2. Add the beans to the slow cooker along with 5 cups water and 12 ounces dark beer and cook on HIGH for 1-2 hours. Chop the bacon in 1/2” pieces and cook with the chopped onion until fully cooked and
crisp. Drain most of the grease and add to the slow cooker. Add the garlic, serrano peppers, brown sugar, epazote, cumin, oregano, and chili powder. Reduce heat to LOW and cook 2-3 hours more.
3. Roughly chop the roma tomatoes and cilantro. Reserve 1/4 cup cilantro for garnish. Add the rest of the cilantro and chopped tomatoes to the slow cooker and cook for one more hour on LOW. Serve with broth as a side dish or over rice or other grain.
Nutrition Information (per serving)
Calories: 270; Protein: 15.7 grams; Total Fat: 4.7 grams; Carbohydrates: 40.2 grams; Sugar: 2.4 grams
Recipe and photo by Cara Harbstreet, M.S., R.D., L.D., of Street Smart Nutrition
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