Crock Pot Borracho Baked Beans Recipe

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.

nutrition data

Nutritional data has not been calculated yet.

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