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

Recipes »  Soups, Stews and Chili  »  Beans and Legumes

This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Bean Soup that I like so much. (Anita)

 "I have made these beans numerous and did some modifications to speed it up.
I use the large 53 oz. can of Bush's Best Pinto Beans rather than dried.
In addition, I added 1-2 Knor chicken bouillon cubes and 2-4 cups water
to make it "soupier".

Tastes GREAT and is really fast! The "boys" really love it!
" - GGrandma2

Yield: 8 Ready in 45 minutes

Cuisine: MexicanMain Ingredient: Beans

(4.9, 8) 100% would make again (reviews)

Favorite favorite of 332 people 189 people Try Soon want to try


Verified by stevemur

Servings          
Original recipe makes 8
4 cupsPinto beans; raw
1/2 poundBacon, lean; diced
1 eachOnion; diced
1 eachJalapeno peppers; chopped
1 bunchCilantro, fresh; chopped
1 12-oz canRotel tomatoes w/green chilies
1 teaspoonSalt; to taste
Water; to cover beans

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

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I recommend pairing it (i.e., SIMULTANEOUSLY) with this recipe

Soup, chips and salsa. A terrific, light meal! - stevemur stevemur

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  • photo by webtexan webtexan

    • Calories Per Serving: 239
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    Boracho Bean Soup or Frijoles a la Charra (Restaurant Style) Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    I added a can of beer. Very good.
    1 months, 3 weeks, 5 days, 5 hours, 44 minutes ago
    I have made these beans numerous and did some modifications to speed it up.
    I use the large 53 oz. can of Bush's Best Pinto Beans rather than dried.
    In addition, I added 1-2 Knor chicken bouillon cubes and 2-4 cups water
    to make it 'soupier'.

    Tastes GREAT and is really fast! The 'boys' really love it!
    1 years, 7 months, 5 days, 6 hours, 49 minutes ago
    Awesome! We just had this for dinner. I omitted the jalapeño and it was PERFECT!
    1 years, 11 months, 3 weeks, 6 days, 7 hours, 20 minutes ago
    I loved this!! I actually cheated and used a can of pinto beans, and cut the other ingr. down by 1/2. It taste better to me than what you get when you go out to eat. Thank you so much!
    3 years, 2 months, 2 weeks, 4 days, 15 hours, 37 minutes ago
    I was looking at this recipe with my niece (who is mexican and cooks mexican dishes) and she said Boracho means drunk in spanish and the only thing missing in this recipe is a bottle of beer. She is a VERY GOOD cook.
    5 years, 8 months, 5 days, 13 hours, 25 minutes ago
    Very easy, and it really does taste like the Boracho soup from restaurants. I used the Rotel and the Jalapeno and it still wasn't overly spicy. If you like a spicier soup, you might want to add another Jalapeno.
    6 years, 4 months, 1 weeks, 5 days, 8 hours, 59 minutes ago
    7 years, 7 months, 1 weeks, 2 days, 8 hours, 30 minutes ago

    [I posted this recipe.]
    7 years, 8 months, 2 weeks, 8 hours, 24 minutes ago

    Tags

    1. Low-fat
    2. Slow cook
    3. Soup
    4. DO
    5. Mexican
    6. Beans
    7. Lunch
    8. Winter
    9. Comforting

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