Boracho Bean Soup or Frijoles a La Charra Restaurant Style
Experience the bold and comforting flavors of Boracho Bean Soup, also known as Frijoles a la Charra, prepared restaurant-style for a truly authentic taste. This hearty Mexican soup showcases tender pinto beans simmered to perfection with smoky bacon, aromatic garlic, and a medley of fresh ingredients like jalapeño, roma tomatoes, and cilantro. A splash of Mexican beer (optional) adds a unique depth of flavor, while a touch of cumin and oregano enhances its rich, spiced profile. Perfect as a satisfying main dish or as a side at a fiesta, this soup comes to life with a squeeze of tangy lime. With its tender beans, savory broth, and vibrant toppings, this recipe is a soul-warming crowd-pleaser that brings traditional Mexican cuisine right to your kitchen. Ready in two hours, it’s the ultimate comfort food for any season.
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Recipe Information
Ingredients
- 2 cups Dried pinto beans
- 10 cups Water
- 8 slices Bacon
- 1 medium, diced White onion
- 4 minced Garlic cloves
- 3 diced Roma tomatoes
- 1 seeded and finely chopped Jalapeño pepper
- 1 bunch, chopped Cilantro
- 1 bottle (12 oz) Mexican beer (optional)
- 1 Chicken bouillon cube
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 2 Lime wedges
Instructions
Rinse and sort the dried pinto beans, discarding any debris or damaged beans. Soak them in water overnight or use the quick-soak method: cover the beans with water, bring to a boil for 2 minutes, then remove from heat and let sit for 1 hour.
Drain and rinse the soaked beans, then set aside.
In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon, crumble it, and set aside, leaving the bacon grease in the pot.
In the same pot with the bacon grease, sauté the diced onion, minced garlic, and jalapeño pepper until softened and fragrant, about 5 minutes.
Add the tomatoes to the pot and cook for another 2-3 minutes to release their juices.
Stir in the drained pinto beans, water, and optional beer. Add the crumbled bacon, chicken bouillon cube, ground cumin, dried oregano, salt, and black pepper. Mix well.
Bring the mixture to a boil, then reduce the heat to low and simmer for 1.5 to 2 hours, stirring occasionally, or until the beans are tender and the soup has thickened slightly.
During the last 10 minutes of cooking, stir in the chopped cilantro. Adjust seasoning to taste.
Serve the soup hot with a squeeze of fresh lime juice from the lime wedges. Garnish with additional chopped cilantro, if desired.
Nutrition Facts
Calories |
199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.7 g | 6% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 777 mg | 34% | |
| Total Carbohydrate | 26.4 g | 10% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 4.7 g | ||
| Protein | 10.8 g | 22% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 104 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
