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

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

8 reviews, 4.8 star(s). 100% would make again

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)


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



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)


Yield: 8 servings

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

Date My private notes
Add your own private notes with BigOven Pro!

Take your recipes anywhere

Save to your recipe box and bring to the store with free BigOven membership!

Recipe Links

Fresh Mexican Salsa

I recommend pairing it with this recipe

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

Link in another recipe. What would you serve with this?

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

Rating (optional):

sign in to add your comment

Get seasonal ideas by email


Comment or review

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 2y ago

I added a can of beer. Very good.
mecstell 3y 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 4y ago

Awesome! We just had this for dinner. I omitted the jalapeño and it was PERFECT!
Badvwchic 4y 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!
6y 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 8y 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 9y ago

mcrismon 10y ago

[I posted this recipe.]
webtexan 10y ago

Add unlimited recipes. Remove ads. Custom folders. Find recipes for your diet. Try BigOven Pro Free