Traditional Tejano Beans (Mexican Pinto Beans)
These Traditional Tejano Pinto Beans are the perfect blend of Southern and Mexican pinto beans styles. Tenderly slow cooked with a ham hock and jalapeños, the lime adds a little twist. Perfect for a burrito, these beans will make you feel like you are in Texas, and really, what more could you ask...
Foto: The Food Charlatan — The Food Charlatan
Ingredients
- 4 cups dry pinto beans
- 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 jalapenos (left whole, but with a slit cut on two sides)
- 1 ham bone ( or ham hock*)
- Salt and pepper ( to taste)
- lime wedges (fresh, to garnish)
Steps
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Rinse the dry beans in a colander. Put them in a large stock pot and add 12 cups water.
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Bring to a boil, then turn down the heat to a medium-low simmer.
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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.
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Simmer on medium low with the lid on but vented. (Tilted so that it's not sealed) Stir occasionally.
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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.
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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.
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Remove the ham bone and discard (if there is any meat on it, chop it and add it to the pot).
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Add salt and pepper to taste. Garnish with fresh limes.
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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.
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Cook on low for 6-8 hours. Start checking at 6 hours and taste. Add the salt for the last hour of cooking.
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Remove the ham bone and discard (if there is any meat on it, chop it and add it to the pot).
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Garnish with limes.
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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.
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Put the rinsed beans in a large stock pot and add water 1 and 1/2 inches above the beans.
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Bring to a boil, then turn down the heat to medium and simmer for about 30 minutes.
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Pour the beans into a colander and strain well.
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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.
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Cook on high for 4-5 hours, adding the salt for the last hour or so.
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Remove the ham bone and discard (if there is any meat on it, chop it and add it to the pot).
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Season with pepper to taste, garnish with limes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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