Boracho Bean Soup Or Frijoles A La Charra (Restaurant Style) - cooking recipe

Ingredients

4 cups pinto beans, raw
1/2 lb bacon, lean diced
1 medium onion, diced
1 jalapeno pepper, chopped
1 bunch cilantro, fresh chopped
1 (12 ounce) can rotel tomatoes and green chilies
1 teaspoon salt, to taste
water (to cover beans)

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 (cut up) 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 (dry beans, etc.) 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.