Description
Hearty pinto beans simmered in Mexican lager, garlic, and smoky bacon. A creamy, savory side dish perfect for any fiesta.
Ingredients
Scale
- 1 lb dried pinto beans, soaked and drained
- 12 oz Mexican lager (e.g., Modelo or Dos Equis)
- 4 oz bacon or chorizo, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño, seeded and minced
- 1 can (14.5 oz) diced tomatoes
- 1 tsp ground cumin
- 2 cups chicken or vegetable broth
- Salt and black pepper to taste
- Fresh cilantro for garnish
Instructions
- Sauté bacon or chorizo in the slow cooker or Instant Pot until browned and fat is rendered.
- Add diced onion and jalapeño, cooking until onions are translucent.
- Stir in minced garlic and cumin, cooking for 1 minute until fragrant.
- Add the drained beans, diced tomatoes, beer, and broth, stirring to combine.
- For Slow Cooker: Cover and cook on Low for 7-8 hours or High for 4-5 hours.
- For Instant Pot: Seal and cook on High Pressure for 45-50 minutes, followed by a natural pressure release.
- Stir vigorously or mash a small portion of the beans against the side of the pot to thicken the sauce.
- Season with salt and pepper, and garnish with fresh cilantro before serving.