Ingredients
Scale
- 2lbs dry pinto beans
- 1 tsp salt
- 1/2 Tbsp minced garlic (about 6 cloves)
- 3 canned jalapenos, minced(this is a medium heat, add more or less to taste)
- 1/4 cup liquid from canned jalapenos
- 2 chipotles in adobo, chopped (affiliate link)
- 1/2 lb salt pork (found near the bacon)
- 1 medium onion, diced
- 8 cups water
- 1 14oz can crushed tomatoes
- 1 cup fresh cilantro, chopped
For Borracho Beans
- 1 bottle dark Mexican beer or lager (like Negra Modelo or Shiner Bock)
Instructions
- Place beans in a large bowl, cover with 1 inch of water and soak overnight. This is optional, but it will reduce the cook time and reduce the gastric side effects of the beans.
- In an 8 qt slow cooker, combine beans, salt, garlic, jalapenos, jalapeno juice, chipotles, salt pork, and onion.
- Cover with water until it’s about an inch above the beans. (Approximately 8 cups.)
- Cook on High for 5-7 hours (or low for 10-14 hours), or until beans are fully cooked. Cook time may vary depending on freshness of the beans, altitude, crock pot, and climate, so monitor them the first time you try this recipe to make sure they remain under water. Add more water if necessary.
- About 30 minutes before serving, add the can of crush tomatoes, cilantro, and beer (if making borracho beans)
- Salt to taste before serving.
- Makes approximately 12 cups of cooked beans.
- Serve immediately or allow to cool and freeze in smaller portions for later. Recipe can be halved if a smaller amount is desired.
Notes
- These beans are great on their own or used in burritos, burrito bowls, or mashed and re-fried.
- Gluten-free: These are gluten-free if you leave out the dark beer (or use gf beer.)
- Vegetarian/vegan: Swap the salt pork for a few bay leaves.