Borracho Baked Beans

Name: Borracho Baked Beans
Prep time: 1 h 30 min
Cook time: 6 h
Total time: 7 h 30 min
Yield: 8
Cuisine: Mexican
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

By Deborah Garza
@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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Rating:

★★★★★ 5 votes5

Comments:

40 Comments

Serves:

Prep:

1 Hr 30 Min

Cook:

6 Hr

Method:

Slow Cooker Crock Pot

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
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How to Make Borracho Baked Beans

Step-by-Step

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.