Slow Cooker Borracho Beans: Saute bacon, onion and garlic in a pan and add to slow cooker with ham, diced tomatoes, peppers, cilantro, oregano, paprika, cumin, dry beans, beer, and 4 cups of chicken broth. Cook on low for 8-10 hours or on high for 4-5 hours until beans are tender. Taste and season with salt and pepper as needed.
Rinse the beans thoroughly with cool water. Soak your beans for 30 minutes to 1 hour before cooking. Add soaked beans, beer, water, and garlic to slow cooker. Chop bacon into 1⁄2-inch pieces and fry in a large skillet until crispy; drain and set aside.
Combine beans with liquid. Place beans into a large crock pot then add beer, and water. I like to use a lager-style Mexican beer but you could also use dark beer for a sweeter flavor. Crisp bacon. To cook it over medium high heat and render the fat so you can cook your onions in the bacon grease. Cook aromatics.
You’ll notice that there are two variations to this recipe: charro beans and borracho beans. They’re pretty much the same dish with the exception of one ingredient: dark beer. The Spanish word “charro” translates to “cowboy” and refers to these traditional pinto beans cooked with onion, garlic, chilies, and pork.