Borracho Baked Beans

Deborah Garza

By
@debbie1024

It was cold this morning and I wanted to create something that gave my home a warm and cozy feeling


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Comments:

Serves:

8

Prep:

1 Hr 30 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

Blue Ribbon Recipe

Notes from the Test Kitchen:
Sweet, savory, sassy... Win!

Ingredients

5 c
uncooked pinto beans
1/2
fresh onion quartered
6 clove
fresh minced garlic
4
chicken bouillon cubes
1/2 c
jamaican rum
1/4 c
brown sugar, light
2
raw mexican chorizo links sliced
1 Tbsp
ground cumin
1 Tbsp
dried mexican oregano
1/4 tsp
ground cinnamon
1 oz
queso fresco (garnish)

ANCHO PUREE

7
dried ancho chili pods remove stems/seeds
3 clove
fresh garlic
1/4 c
save ancho juice from saucepan

Directions Step-By-Step

1
Soak uncooked beans for 1 hour. Drain/rinse and set aside. In a saucepan add fresh garlic, dried ancho chili pods, and salt/pepper to taste.
2
Add just enough water to cover chili pods. Simmer until soft. Save 1/4 c of ancho juice to add in the blender.
3
In the blender add cooled contents and puree. Strain/add contents in a bowl and set aside.
4
Place uncooked beans in a 6 quart crockpot add enough water to cover the beans. Cook for 2 hours on medium.
5
When the 2 hours has passed then add onions, salt, garlic, chicken bouillon, chorizo, cumin, oregano, and cinnamon.
6
Cook for another 2 hours and add water if needed.
7
Add rum, brown sugar, strained chili puree, and cook for the remaining 2 hours. I separated the cooking times to slowly build up the flavors and to help the brown sugar/ rum to slightly thicken.
8
Serve in a bowl and garnish with queso fresco.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy
Hashtag: #Bean