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<blockquote data-quote="moreluck" data-source="post: 245769" data-attributes="member: 1246">Boracho Bean Soup &nbsp;&nbsp;4 cups Pinto beans raw1 bunch Cilantro, fresh chopped1/2 pound Bacon, lean diced1 can (12 oz) Rotel tomatoes w/green chilies 1 Onion diced1 teaspoon Salt to taste1 Jalapeno peppers choppedWater to cover beans&nbsp;1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside.&nbsp;2. Put bacon pieces in skillet and fry until half done.&nbsp;3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat.&nbsp;4. Add to cooked pinto beans and blend. Serve hot.&nbsp;Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it.&nbsp;You can also add all ingredients to crockpot and cook on high for approximately 6 hours.</blockquote>

[QUOTE="moreluck, post: 245769, member: 1246"] [B]Boracho Bean Soup [/B] 4 cups Pinto beans raw 1 bunch Cilantro, fresh chopped 1/2 pound Bacon, lean diced 1 can (12 oz) Rotel tomatoes w/green chilies 1 Onion diced 1 teaspoon Salt to taste 1 Jalapeno peppers chopped Water to cover beans 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. [/QUOTE]

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