Boracho Bean Soup Or Frijoles A La Charra (Restaurant Style)

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   1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.

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   2. Put (cut up) bacon pieces in skillet and fry until half done.

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   3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat.

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   4. Add to cooked pinto beans and blend. Serve hot.

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   Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.

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   You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours.

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   This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita).

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   CAN BE FROZEN.

* Per serving · 4 servings · Values may vary.

No additional tips available.