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Nutrition Facts
Serving Size 213 g
(Approx. 8 Servings)
Amount Per Serving
Calories 270 Calories From Fat 35
% Daily Value*
Total Fat 3.5 g 5%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 440 mg 18%
Total Carbohydrate 41 g 14%
Dietary Fiber 10 g 40%
Sugars 2 g
Protein 16 g
Vitamin A 6% • Iron 20%
Vitamin C 8% • Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Texas Style Borracho Beans

Prep Time
8 hours
Cook Time
8 hours
Total Time
16 hours
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Lb Dried pinto beans
6 Thick cut bacon, diced or cut into lardons
1 medium Fresh yellow onion, diced
3 Garlic cloves, minced
1 Tbsp Ground cumin
1 Tbsp Smoked paprika
2 Tbsp Dried oregano
3 cup(s) Chicken stock
12 fl oz Mexican beer
3 Bay leaf
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Instructions

1
Place beans in a large pot and cover with water by at least 3-4 inches. Add lid and soak overnight or at least 8 hours.
2
To a sauté pan add bacon, onions and garlic. Cook 4 to 5 minutes or until onions and garlic are translucent (no need to fully cook bacon since it will be cooking 8 hours).
3
Drain beans and rinse under cold water.
4
Add beans to crock pot along with bacon-onion mixture, cumin, smoked paprika, and Mexican oregano. Stir to coat beans.
5
Add chicken stock, beer and bay leaves. Set crock pot to low and cook 8 hours or until beans are tender. Season with salt and pepper to taste.
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