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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (201g)|
|Recipe Makes: 8|
|Calories from Fat: 123 (51%)|
|Amt Per Serving||% DV|
|Total Fat 13.6g||18 %|
|Saturated Fat 4.4g||22 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 19mg||6 %|
|Sodium 733mg||25 %|
|Potassium 421.6mg||11 %|
|Total Carbohydrate 20.8g||6 %|
|Dietary Fiber 5.7g||23 %|
|Sugars, other 15g|
|Protein 9.3g||13 %|
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Calories per serving: 239
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