Update my dinner status, I'm making this tonight.
91 chefs marked this as Favorite
2 chefs marked this as Try Soon
Servings: 8 Servings
Total Time (median): 4 : 15 Active Time: 0 : 15
US/Metric: [convert to metric]
Ingredients
Preparation
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
