Ready in 45 minutes
This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Bean Soup that I like so much. (Anita)
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
amberlynn1208 2y agoThis 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.
mecstell 3y agoI added a can of beer. Very good.
GGrandma2 4y agoI 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!
Badvwchic 4y agoAwesome! We just had this for dinner. I omitted the jalapeño and it was PERFECT!
mamabear542000 8y agoI 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.
Heatherina 9y agoVery 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.
mcrismon 10y ago
webtexan 10y ago[I posted this recipe.]