Shelly's Recipe

Borracho Baked Beans - Crockpot

Category: Baked Beans

Serves: 8

5 c uncooked pinto beans
1/2 onion quartered
6 clove minced garlic
4 chicken bouillon cubes
1/2 c jamaican rum
1/4 c brown sugar, light
2 raw mexican chorizo links sliced
1 Tbsp kosher salt
1 Tbsp ground cumin
1 Tbsp mexican oregano
1/4 tsp ground cinnamon
1 oz queso fresco (garnish)

ANCHO PUREE
7 ancho chili pods remove stems/seeds
3 clove garlic

1 Soak uncooked beans for 1 hour. Drain and rinse. In a saucepan add garlic, 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.
2 Place uncooked beans in a 6 quart crockpot 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.
3 Add rum, brown sugar, and chili puree cook for the remaining 2 hours.
4 Serve in a bowl and garnish with queso fresco.