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

Total Time: 36 hrs Preparation Time: 30 hrs Cook Time: 6 hrs

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)

Recipe

• 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.