Borracho beans or slow cooker Mexican bean soup for large gatherings. Typically made during the holidays or cold weather since it keeps you nice and warm.
Ingredients
2 lb (32 oz) package pinto beans
12 oz bacon cubed into bite size pieces
12 oz can sliced jalapenos in brine
1 large tomato, diced
1 medium white onion, diced
1 cup fresh cilantro leaves chopped for garnishing
salt to taste
Instructions
Soak the beans in a large bowl overnight, rinse and drain.
Cook the bacon, onions, and tomatoes in a large skillet, once the bacon is fully cooked, drain the excess oil and set aside.
In an extra large slow cooker, add beans and cover with as much water will fill the slow cooker, leaving room for the toppings.
Add cooked bacon, onions, and tomatoes.
Cook on high for 6 hours, and continue to check that the water level doesn't evaporate or get absorbed by the beans. Add more water if the beans start to peak through, remember this should have a soup consistency. Season with salt to taste.
During the last hour of cook time, add sliced jalapenos, with brine and all.
Garnish with cilantro upon serving and serve piping hot. Enjoy in a small bowl or insulated cup with a spoon.
Recipe by shewillsay at https://www.shewillsay.com/borracho-beans/