Boracho Bean Soup or Frijoles a La Charra (Restaurant Style) |
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Prep Time: 1800 Minutes Cook Time: 360 Minutes |
Ready In: 2160 Minutes Servings: 4 |
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This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Bean Soup that I like so much. (Anita) LOVE this Soup!! 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. 1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.
2. 2. Put (cut up) bacon pieces in skillet and fry until half done.
3. 3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat.
4. 4. Add to cooked pinto beans and blend. Serve hot.
5. Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.
6. You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours.
7. This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita).
8. CAN BE FROZEN.
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