Ingredients with Measurements:
- 1 pound dried pinto beans, rinsed and drained
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 jalapeño pepper, seeded and chopped
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 4 cups chicken broth
- 1 (12-ounce) bottle beer
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 tablespoon lime juice
- Salt and pepper, to taste
- Fresh cilantro, chopped, for garnish
- Sour cream, for serving
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. In a slow cooker, combine the pinto beans, onion, garlic, jalapeño pepper, red bell pepper, cumin, chili powder, smoked paprika, and cayenne pepper.
2. Pour in the chicken broth and beer, and stir to combine.
3. Cover and cook on low for 8 hours, or until the beans are tender.
4. Stir in the diced tomatoes and lime juice, and season with salt and pepper to taste.
5. Serve hot, garnished with chopped cilantro and a dollop of sour cream.
- Time:
Preparation time: 15 minutes
- Cooking time: 8 hours
Temperature:
- Low heat setting on slow cooker
Serving size:
- 6 servings
Nutritional information:
- Calories: 253
- Fat: 1g
- Carbohydrates: 47g
- Protein: 15g
- Fiber: 12g
Substitutions for ingredients:
- Vegetarian option: use vegetable broth instead of chicken broth and omit the beer
- For a milder soup, use less cayenne pepper and jalapeño pepper
- For a spicier soup, add more cayenne pepper and jalapeño pepper
Variations:
- Add cooked shredded chicken or ground beef for a heartier soup
- Top with shredded cheese and diced avocado for added flavor and texture
Tips and tricks:
- To save time, use canned pinto beans instead of dried beans
- Soak the dried beans overnight before cooking to reduce cooking time
- Use a beer with a strong flavor, such as a stout or porter, for added depth of flavor
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 4 days
Reheating instructions:
- Reheat soup in a saucepan over medium heat until heated through
Presentation ideas:
- Serve soup in individual bowls with a dollop of sour cream and chopped cilantro on top
- Serve with warm tortillas or crusty bread for dipping
Garnishes:
- Fresh cilantro
- Sour cream
- Shredded cheese
- Diced avocado
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal
- Pair with a Mexican beer or a bold red wine
Suggested side dishes:
- Cornbread
- Tortilla chips and salsa
- Grilled vegetables
Troubleshooting advice:
- If the soup is too thick, add more chicken broth or water to thin it out
- If the soup is too thin, let it cook for a bit longer to thicken up
Food safety advice:
- Make sure to rinse the beans thoroughly before cooking to remove any dirt or debris
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
- Borracho beans, which means "drunken beans" in Spanish, are a popular Tex-Mex dish made with pinto beans cooked in beer and spices
Flavor profiles:
- Spicy, smoky, and slightly sweet
Serving suggestions:
- Serve as a main dish or as a side dish with your favorite Mexican meal
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Region: Mexican