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)"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
favorite of 332 people 189 people want to try
Verified by stevemur
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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