Boracho Bean Soup or Frijoles a La Charra (Restaurant Style)

Recipe by Recipe USA
READY IN: 36hrs
SERVES: 8
YIELD: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.
  • 2. Put (cut up) bacon pieces in skillet and fry until half done.
  • 3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat.
  • 4. Add to cooked pinto beans and blend. Serve hot.
  • Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.
  • You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours.
  • This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita).
  • CAN BE FROZEN.
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