1. 1. In a pot, cook pinto beans with enough water to cover and salt for approximately 4 hours, until done. Set aside. 2. 2. Put (cut up) bacon pieces in skillet and fry until half done. 3. 3. Add onion, jalapeno, cilantro, Ro-tel tomatoes (undrained) and saute approximately 4 minutes over medium heat. 4. 4. Add to cooked pinto beans and blend. Serve hot. 5. Please note that you can omit the Jalapeno pepper if you add the Ro-Tel tomatoes, since Ro-tel has Jalapeno in it. 6. You can also add all ingredients (dry beans, etc.) to crockpot and cook on high for approximately 6 hours. 7. This is the closest recipe I've found to the Restaurant-Style Mexican Boracho Beans that I like so much (Anita). 8. CAN BE FROZEN. ---------------------------------------------------------------------------
Nutrition
Ingredients
