Kickoff Crock-Pot season early with this Pot Borracho Bean recipe

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Crock-Pot season will soon be underway. 

As pumpkin spice everything hits shelves during the dog days of summer, you may be inclined to dust off your Crock-Pot and get cooking with fall flavors or hearty comfort foods. 

This recipe for Crock-Pot Borracho Beans by Kate Ramos, author of the cookbook “Plant-Powered Mexican,” out in November, is equal parts comfort, quick and affordable. All you have to do is toss in the ingredients and let them simmer. Whether you’re feeding a family, yourself or you’re prepping some tailgate dishes for football season, this rich dish will satisfy you. 

Slow-Cooker-Borracho-Beans-Recipe. (Courtesy of Kate Ramos)

Bring your own chips – this meal calls for a little dipping action.

Crock-Pot Borracho Beans 

Recipe by Kate Ramos


  • 1 pound dry pinto beans
  • 1 Mexican lager beer (12 ounces)
  • 6 cups water
  • 8 ounces bacon
  • 2 small onions, chopped
  • 2 jalapeños, stemmed and chopped (seeded, for a less spicy version)
  • 4 cloves garlic, chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • 2 bay leaves
  • 1/2 cup chopped cilantro
  • 2 scallions, thinly sliced



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