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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:120 mins

Total Time:140 mins

Servings: 6

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

Directions

Step 1

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.

Step 2

Drain and rinse the soaked beans, then set aside.

Step 3

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.

Step 4

In the same pot with the bacon grease, sauté the diced onion, minced garlic, and jalapeño pepper until softened and fragrant, about 5 minutes.

Step 5

Add the tomatoes to the pot and cook for another 2-3 minutes to release their juices.

Step 6

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.

Step 7

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.

Step 8

During the last 10 minutes of cooking, stir in the chopped cilantro. Adjust seasoning to taste.

Step 9

Serve the soup hot with a squeeze of fresh lime juice from the lime wedges. Garnish with additional chopped cilantro, if desired.

Nutrition Facts

Serving size	(3573.2g)

Amount per serving	% Daily Value*
Calories	1084.6

Total Fat 26.2g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 4.8g
Cholesterol 63.4mg	0%
Sodium 4399.9mg	0%
Total Carbohydrate 134.9g	0%
Dietary Fiber 39.3g	0%
Total Sugars 11.5g
Protein 60.7g	0%

Vitamin D 10.2IU	0%
Calcium 469.5mg	0%
Iron 12.4mg	0%
Potassium 2989.8mg	0%

*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.

Source of Calories

Fat: 23.2%

Protein: 23.8%

Carbs: 53.0%