Borracho Baked Beans
By
Deborah Garza
@debbie1024
1
It was cold this morning and I wanted to create something that gave my home a warm and cozy feeling
Blue Ribbon Recipe
Sweet, savory, sassy... Win!
Rating:
★★★★★ 5 votes5
Comments:
Serves:
8
Prep:
1 Hr 30 Min
Cook:
6 Hr
Method:
Slow Cooker Crock Pot
Ingredients
-
5 cuncooked pinto beans
-
1/2fresh onion quartered
-
6 clovefresh minced garlic
-
4chicken bouillon cubes
-
1/2 cjamaican rum
-
1/4 cbrown sugar, light
-
2raw mexican chorizo links sliced
-
1 Tbspground cumin
-
1 Tbspdried mexican oregano
-
1/4 tspground cinnamon
-
1 ozqueso fresco (garnish)
-
ANCHO PUREE
-
7dried ancho chili pods remove stems/seeds
-
3 clovefresh garlic
-
1/4 csave ancho juice from saucepan
How to Make Borracho Baked Beans
- 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.
- Add just enough water to cover chili pods. Simmer until soft. Save 1/4 c of ancho juice to add in the blender.
- In the blender add cooled contents and puree. Strain/add contents in a bowl and set aside.
- Place uncooked beans in a 6 quart crockpot add enough water to cover the beans. Cook for 2 hours on medium.
- When the 2 hours has passed then add onions, salt, garlic, chicken bouillon, chorizo, cumin, oregano, and cinnamon.
- Cook for another 2 hours and add water if needed.
- 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.
- Serve in a bowl and garnish with queso fresco.
About Borracho Baked Beans
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Other Tags: Quick & Easy Healthy
Hashtag: #Bean
