Boracho Bean Soup or Frijoles a la Charra (Restaurant Style)
This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Bean Soup that I like so much. (Anita)
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
low fat
slow cook
soup
do
mexican
beans
lunch
winter
comforting
lunch
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
slow cooker
dairy free
- 1 teaspoon salt to taste
- water to cover beans
- 4 cups pinto beans raw
- 1/2 pound bacon, lean diced
- 1 each onion diced
- 1 each jalapeno peppers chopped
- 1 bunch cilantro, fresh chopped
- 1 12-oz can rotel tomatoes w/green chilies
- Carbohydrate 20.750525 g
- Cholesterol 19.04 mg
- Fat 13.61405 g
- Fiber 5.70349989771843 g
- Protein 9.29125 g
- Saturated Fat 4.40426 g
- Serving Size 1 1 Serving (201g)
- Sodium 732.99125 mg
- Sugar 15.0470251022816 g
- Trans Fat 1.63056 g
- Calories 239 calories
1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside. 2. Put 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 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 Yield: 8 servings
