Boracho Bean Soup or Frijoles a la Charra (Restaurant Style)

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8 Servings
Beans
Mexican
Low Fat Slow cook Soup DO Mexican Beans Lunch

4 cups Pinto ns raw
1/2 pound on, lean diced
1 each on diced
1 each apeno peppers chopped
1 bunch antro, fresh chopped
1 can (12 oz) Rotel atoes w/green chilies
1 teaspoon t to taste
Water to cover ns

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


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