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Slow Cooker Borracho Baked Beans
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- #129081
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
5 cups uncooked pinto beans
1/2 onion, quartered
6 cloves garlic, minced
4 cubes chicken bouillon
1/2 cup Jamaican rum
1/4 cup light brown sugar
2 raw Mexican chorizo links, sliced
1 tablespoon kosher salt
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1/4 teaspoon ground cinnamon
1 ounce queso fresco (garnish)
ANCHO PUREE
7 ancho chili pods, remove stems/seeds
3 cloves garlic
directions
Soak uncooked beans for 1 hour. Drain and rinse.
In a saucepan, add garlic and ancho chili pods and cover with water. Simmer until soft. Cool and remove stems/seeds. Add all the remaining ingredients in the blender and puree. Strain/add contents in a bowl and set aside.
Place uncooked beans in a 6 quart crock pot add enough water to cover the beans. Cook for 2 hours on high. Add onions, salt, garlic, chicken bouillon, chorizo, cumin, oregano, and cinnamon. Cook for 2 hours and add water if needed.
Add rum, brown sugar, and chili puree cook for 2 more hours. Serve in a bowl and garnish with queso fresco.
added by
sgre52160
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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