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Slow Cooker Borracho Beans

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Slow Cooker Borracho Beans

Nutrition Facts

Slow Cooker Borracho Beans
CaloriesCalories
459 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
26g Per Serving
Cost Per ServingCost Per Serving
$0.75
×
Calories 459
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.5 g
Cholesterol 0 mg
Sodium 493 mg
Total Carbohydrate 82 g
Dietary Fiber 26 g
Sugars 6 g
Added Sugars 0 g
Protein 26 g

Dietary Exchanges
5 starch, 1 vegetable, 2 lean meat

Ingredients

Servings   4   Serving Size   2 cups

  • 1 pound dried pinto beans, sorted for stones and shriveled beans, rinsed and drained
  • 3 cups water
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 12 ounces beer (regular or nonalcoholic)
  • 1 medium bell pepper, any color, chopped
  • 1/2 medium onion (yellow preferred), finely chopped
  • 1 to 2 medium fresh jalapeños, seeds and ribs discarded, finely chopped (optional)
  • 1 teaspoon minced garlic OR
  • 1/4 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. Soak the beans using the package directions. Drain well in a colander.
  2. Transfer to a 5- to 7-quart slow cooker. Stir in the water, tomatoes, beer, bell pepper, onion, jalapeños, garlic, chili powder and salt.
  3. Cook, covered, on high for 8 hours, or until the beans are softened.

Cooking Tip: Won't be home in 8 hours to turn the slow cooker off? Don't worry. The beans can cook on high for up to 10 hours.

Cooking Tip: If you want to skip the soaking time, you can use 4 15.5-ounce cans no-salt-added beans, which is the equivalent of 1 pound of dried beans.

Cooking Tip: If you prefer the dish to be less spicy, use less jalapeños and chili powder.

Tip: Cook once, eat twice! If you don't plan on eating the remaining beans later in the week, you can freeze them for a later use. Drain some of the cooking liquid, leaving enough to cover the beans in an airtight freezer container. Freeze for up to 3 months. When ready to use the beans, thaw them in the refrigerator overnight. 
 

Nutrition Facts

Slow Cooker Borracho Beans
CaloriesCalories
459 Per Serving
ProteinProtein
26g Per Serving
FiberFiber
26g Per Serving
Cost Per ServingCost Per Serving
$0.75
×
Calories 459
Total Fat 2.0 g
Saturated Fat 0.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.0 g
Monounsaturated Fat 0.5 g
Cholesterol 0 mg
Sodium 493 mg
Total Carbohydrate 82 g
Dietary Fiber 26 g
Sugars 6 g
Added Sugars 0 g
Protein 26 g

Dietary Exchanges
5 starch, 1 vegetable, 2 lean meat

Ingredients

Servings   4   Serving Size   2 cups

  • 1 pound dried pinto beans, sorted for stones and shriveled beans, rinsed and drained
  • 3 cups water
  • 1 14.5-ounce can no-salt-added diced tomatoes, undrained
  • 12 ounces beer (regular or nonalcoholic)
  • 1 medium bell pepper, any color, chopped
  • 1/2 medium onion (yellow preferred), finely chopped
  • 1 to 2 medium fresh jalapeños, seeds and ribs discarded, finely chopped (optional)
  • 1 teaspoon minced garlic OR
  • 1/4 teaspoon garlic powder
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt

Directions

Tip: Click on step to mark as complete.

  1. Soak the beans using the package directions. Drain well in a colander.
  2. Transfer to a 5- to 7-quart slow cooker. Stir in the water, tomatoes, beer, bell pepper, onion, jalapeños, garlic, chili powder and salt.
  3. Cook, covered, on high for 8 hours, or until the beans are softened.

Cooking Tip: Won't be home in 8 hours to turn the slow cooker off? Don't worry. The beans can cook on high for up to 10 hours.

Cooking Tip: If you want to skip the soaking time, you can use 4 15.5-ounce cans no-salt-added beans, which is the equivalent of 1 pound of dried beans.

Cooking Tip: If you prefer the dish to be less spicy, use less jalapeños and chili powder.

Tip: Cook once, eat twice! If you don't plan on eating the remaining beans later in the week, you can freeze them for a later use. Drain some of the cooking liquid, leaving enough to cover the beans in an airtight freezer container. Freeze for up to 3 months. When ready to use the beans, thaw them in the refrigerator overnight. 
 

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