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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	573.18 Kcal (2400 kJ)
Calories from fat	225.42 Kcal
		% Daily Value*
Total Fat	25.05g	39%
Cholesterol	37.41mg	12%
Sodium	1523.58mg	63%
Potassium	812.37mg	17%
Total Carbs	50.63g	17%
Sugars	3.61g	14%
Dietary Fiber	14.87g	59%
Protein	24.25g	49%
Vitamin C	6.2mg	10%
Iron	2.4mg	13%
Calcium	159.4mg	16%

Amount Per 100 g
Calories	171.9 Kcal (720 kJ)
Calories from fat	67.61 Kcal
		% Daily Value*
Total Fat	7.51g	39%
Cholesterol	11.22mg	12%
Sodium	456.94mg	63%
Potassium	243.64mg	17%
Total Carbs	15.18g	17%
Sugars	1.08g	14%
Dietary Fiber	4.46g	59%
Protein	7.27g	49%
Vitamin C	1.9mg	10%
Iron	0.7mg	13%
Calcium	47.8mg	16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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