Traditional Tejano Beans (Mexican Pinto Beans)
User Reviews
4.9
Traditional Tejano Beans (Mexican Pinto Beans)
Description
The Traditional Tejano Beans recipe features dry pinto beans simmered for several hours with aromatics including garlic and roughly chopped onion. A whole jalapeño pepper is added with slits to impart a gentle spiciness without making the beans overly hot. A ham bone or ham hock provides a smoky depth, and chicken bouillon adds savory complexity. Sugar balances the flavors. The beans are cooked until tender in a broth that retains enough liquid to serve as a flavorful gravy rather than drying down. Salt is added midway to allow the beans to absorb seasoning as they soften.
The result is a thick, richly flavored pot of beans with smoky notes from the ham and a mild kick from the jalapeño. The texture is tender but not mushy, with a broth that coats each bean. These beans can be served with fresh lime wedges to add acidity and brightness, pairing well with rice, tortillas, or grilled meats.
For convenience, if a ham bone is not available, several bacon slices can be substituted, yielding a similar smoky flavor. Soaking the beans overnight or a quick boil before simmering helps reduce any digestive discomfort. This recipe produces a large quantity, so the single jalapeño offers moderate spice suitable for most palates.
Ingredients
- 4 cups pinto beans dry
- 12 cups water 12 cups for stovetop version; see crock pot instructions for water amounts
- 2 cloves garlic peeled and smashed (or 1 tablespoon garlic powder)
- 1 medium onion very roughly chopped
- 1 tablespoon sugar
- 1 teaspoon chicken bouillon good quality
- 1 jalapeños left whole, but with a slit cut on two sides
- 1 ham bone or ham hock*
- salt to taste
- black pepper to taste
- lime fresh, to garnish, wedges
Instructions
Stovetop Instructions:
- Rinse the dry beans in a colander. Put them in a large stock pot and add 12 cups water.
- Bring to a boil, then turn down the heat to a medium-low simmer.
- Add the garlic, onion, sugar, chicken bouillon, jalapeno/s, and ham bone. Bring to a boil again and then reduce the heat to medium low.
- Simmer on medium low with the lid on but vented. (Tilted so that it's not sealed) Stir occasionally.
- Cook for 2-3 hours. After about an hour and a half, add salt so that it can absorb into the beans as they finish cooking. I added somewhere between 2-3 teaspoons, but taste as you go. The beans will continue to absorb the salt as they finish cooking, so be cautious.
- Continue cooking until the beans are tender. Taste them ; if the beans are still hard or chalky, keep simmering. Don't wait until the liquid has cooked off so much that they look like refried beans--you want plenty of bean gravy.
- Remove the ham bone and discard (if there is any meat on it, chop it and add it to the pot).
- Add salt and pepper to taste. Garnish with fresh limes.
Slow cooker instructions:
- Rinse the dry beans in a colander.* Add to a crock pot, then fill the pot with water until it reaches 2 inches above the beans. Add all the other ingredients except the salt.
- Cook on low for 6-8 hours. Start checking at 6 hours and taste. Add the salt for the last hour of cooking.
- Remove the ham bone and discard (if there is any meat on it, chop it and add it to the pot).
- Garnish with limes.
Quick Slow Cooker Instructions:
- Fill your crock pot about 1/3 of the way with water. Turn the crock pot to high and put on the lid. Set aside.
- Put the rinsed beans in a large stock pot and add water 1 and 1/2 inches above the beans.
- Bring to a boil, then turn down the heat to medium and simmer for about 30 minutes.
- Pour the beans into a colander and strain well.
- Add the beans to the crock pot with the heated water. Add the rest of the ingredients, excluding the salt. When all the ingredients are added, check the water level. The water should be about 1 and 1/2 inches above the beans. Add or remove water accordingly.
- Cook on high for 4-5 hours, adding the salt for the last hour or so.
- Remove the ham bone and discard (if there is any meat on it, chop it and add it to the pot).
- Season with pepper to taste, garnish with limes.
Notes
- Substitute 6-8 unchopped bacon slices for the ham bone; discard after cooking.
- One whole jalapeño provides mild heat; use two for a spicier result.
- If you experience digestive issues with beans, soak overnight and discard the soak water, or boil and simmer for 30 minutes before slow cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Serving | 1bowl | |
| Calories | 278kcal | 14% |
| Carbohydrates | 51g | 17% |
| Protein | 17g | 34% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Potassium | 1097mg | 23% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 100mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
