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

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

Ready in 45 minutes
9 review(s) averaging 4.8. 100% would make again

Top-ranked recipe named "Boracho Bean Soup or Frijoles a la Charra (Restaurant Style)"

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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

Ingredients

Are you making this? 
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
1 teaspoon Salt; to taste
Water; to cover beans

Original recipe makes 8

Servings  

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

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 239 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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

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This soup was pretty good. I found it rather bland, though it was unclear how much a bunch of cilantro was and I may not have added enough. I would try it with beer instead of water next time.
amberlynn1208 1 year ago
I added a can of beer. Very good.
mecstell 1 year 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!
GGrandma2 3 years ago
Awesome! We just had this for dinner. I omitted the jalapeño and it was PERFECT!
Badvwchic 3 years 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!
4 years 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.
mamabear542000 7 years 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.
Heatherina 7 years ago
mcrismon 9 years ago
[I posted this recipe.]
webtexan 9 years ago
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