Frijoles Borrachos

Although the basic recipe is from Lone Star Legacy, the Crockery Pot adaptation is my own.

4 c. pinto beans (about 2 lbs.)
1 tbsp. baking soda
2 onion, chopped
2 cloves garlic, chopped
4 slices bacon
1 tbsp. salt
1/2 tsp. sugar

2 tbsp. chili powder, optional
1 tbsp. cumin, optional
1 tsp. oregano, optional
1 can beer

Cover beans with water and soak overnight.

Drain and discard any bad beans. In a large pot, cover beans with an inch of water and bring to a boil. Boil for about 15 minutes; reduce heat and slowly add baking soda. Stir until mixture foams to the top of pot, about 1 minutes, and then quickly drain and rinse in a colander.

Place beans in Crockery Pot. Add onion, garlic, bacon and water to cover by about 2 inches. Cover and cook on low for 6-8 hours. Add salt and other optional spices during the last 3/4 hour of cooking time along with your favorite beer.

Serves 8-10

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