Borracho Baked Beans
By
Deborah Garza
@debbie1024
1
Blue Ribbon Recipe
Sweet, savory, sassy... Win!
The Test Kitchen
★★★★★ 5 votes5
Ingredients
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5 cuncooked pinto beans
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1/2fresh onion quartered
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6 clovefresh minced garlic
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4chicken bouillon cubes
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1/2 cjamaican rum
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1/4 cbrown sugar, light
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2raw mexican chorizo links sliced
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1 Tbspground cumin
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1 Tbspdried mexican oregano
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1/4 tspground cinnamon
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1 ozqueso fresco (garnish)
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ANCHO PUREE
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7dried ancho chili pods remove stems/seeds
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3 clovefresh garlic
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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.