Boracho Bean Soup or Frijoles a La Charra (Restaurant Style)
photo by mommyluvs2cook
- Ready In:
- 36hrs
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 4 cups pinto beans, raw
- 1⁄2 lb bacon, lean diced
- 1 medium onion, diced
- 1 jalapeno pepper, chopped
- 1 bunch cilantro, fresh chopped
- 1 (12 ounce) can rotel tomatoes and green chilies
- 1 teaspoon salt, to taste
- water (to cover beans)
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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RECIPE SUBMITTED BY
I collect cookbooks and am partial to southern 'comfort food' cooking and tex-mex.