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
Rating:
★★★★★ 5 votes
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!
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)
- 7
- dried ancho chili pods remove stems/seeds
- 3 clove
- fresh garlic
- 1/4 c
- save ancho juice from saucepan
ANCHO PUREE
How to Make Borracho Baked Beans
- 1Soak 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.
- 2Add just enough water to cover chili pods. Simmer until soft. Save 1/4 c of ancho juice to add in the blender.
- 3In the blender add cooled contents and puree. Strain/add contents in a bowl and set aside.
- 4Place uncooked beans in a 6 quart crockpot add enough water to cover the beans. Cook for 2 hours on medium.
- 5When the 2 hours has passed then add onions, salt, garlic, chicken bouillon, chorizo, cumin, oregano, and cinnamon.
- 6Cook for another 2 hours and add water if needed.
- 7Add 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.
- 8Serve 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
