Real Recipes From Real Home Cooks ®

borracho baked beans

★★★★★ 5
a recipe by
Deborah Garza
San Antonio, TX

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!

— The Test Kitchen @kitchencrew
★★★★★ 5
serves 8
prep time 1 Hr 30 Min
cook time 6 Hr
method Slow Cooker Crock Pot

Ingredients For borracho baked beans

  • 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

How To Make borracho baked beans

  • 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.