Mexican Borracho Beans in the Slow Cooker

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 438.4
  • Total Fat: 17.7 g
  • Cholesterol: 45.4 mg
  • Sodium: 1,331.3 mg
  • Total Carbs: 46.9 g
  • Dietary Fiber: 14.9 g
  • Protein: 23.7 g

View full nutritional breakdown of Mexican Borracho Beans in the Slow Cooker calories by ingredient
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This is a great recipe for flavorful spicy restaurant style borracho beans This is a great recipe for flavorful spicy restaurant style borracho beans
Number of Servings: 12


    * Ingredients can be adjusted according to what you have on hand/ how you want your beans to taste and or quantity you would like to prepare. This is the party/ buffet version.

    (1 pound of dried beans = 2 cups dried beans = 6 cups of cooked beans)

    2 pounds of dried pinto beans
    3 cloves garlic
    1 medium white onion
    1-3 canned whole pickled Jalapenos (depending on desired level of spicy)
    1 lb bacon
    6 hot dogs/ franks
    8 oz chorizo
    salt to season
    1 cup chopped fresh cilantro leaves


Serving Size 12 bowls of 1.5 cups each

soak 2 lbs of dried pinto beans over night (6-8 hours) change water at least once around half way point.

Place soaked beans into large crock pot, add enough water to cover,

Chop 2 -3 cloves of garlic and mix into beans.

Turn Crock pot on to low setting to begin cooking

Cut up 6 hot dogs into circles and cut up bacon strips- scissors work best to cut bacon strips into 2" sections.

In skillet place 6-8 oz chorizo, cut up hot dogs and cut up bacon. Cook on medium for approx 10 -15 min until nice and juicy.

While meat is cooking in skillet, chop other ingredients,
Chop 1 medium white onion into slivers or chunks, add to crock pot

Cut up 1-3 canned pickled jalapenos, remove stems and seeds, dice and add to crock pot.

add 1 tsp salt to crock pot

Once meat is cooked * do not cook bacon to crispy, make sure it stays soft and pliable- remove pan from heat and allow to cool for a few minutes.

Dump all contents of meat skillet into crock pot. * Grease and juice will help flavor beans and bean juice

If using a multiple setting cooker, beans can be cooked on low for up to 10 hours, or on high for 6-8.

Check bean texture for doneness. Once beans are soft pink and smooth turn off the crock pot and allow to cool for 15-20 minutes.

During cooling phase but prior to serving you will add 1 cup of fresh cilantro leaves *be sure cooker is off and beans are done cooking when adding cilantro*. Allow cilantro to rest with beans for approx 20-30 minutes prior to serving.

Number of Servings: 12

Recipe submitted by SparkPeople user LYSAX13.

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Member Ratings For This Recipe

  • This should be taken off the sight, you don't use hot dogs or chorizo for borracho beans, what an insult to my mexican heritage. - 10/16/13

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