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+ servings

Borracho Beans with Chorizo Sausage

Prep Time10 minutes
Cook Time8 minutes
Servings - 8 persons


  • 1 lb. Hambeens dried pinto beans
  • 2 poblano or serrano chiles, seeded and chopped
  • 8 oz.Mexican chorizo sausage, cut into small pieces
  • 1 small white onion, chopped
  • 2 cloves garlic, minced
  • 15 oz. can diced tomatoes
  • 2 cups chicken stock
  • 1 cup tequila or Mexican beer, optional
  • Salt and pepper to taste
  • Chopped cilantro leaves, optional garnish


  • Soak the beans in a bowl of warm water for an hour, or in a bowl of lukewarm water overnight. Drain and rinse well.
  • Add the soaked beans, chopped poblano or serrano peppers, chorizo sausage pieces, chopped onion, minced garlic, diced tomatoes (undrained), 2 cups chicken stock plus 5 cups water to your slow cooker.
  • Stir in the tequila or Mexican beer and add some salt and pepper. Cook on low for 8 hours.
  • Serve Borracho Beans with Chorizo as side dish with Tex-Mex rice or fajitas or enchiladas or carne asadawhatever else you like to eat with beans!