Description
Traditional Tejano Beans is a hearty and flavorful Mexican dish featuring pinto beans slow-cooked with garlic, onion, jalapeno, and a savory ham bone. This comforting recipe delivers rich, smoky notes ideal for family gatherings or as a satisfying side dish, garnished with fresh lime wedges for a perfect tangy finish.
Ingredients
Scale
Beans and Broth
- 4 cups dry pinto beans
- 12 cups water (for stovetop cooking)
- 1 ham bone or ham hock
Flavorings
- 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 jalapeno, left whole with a slit cut on two sides
- Salt and pepper, to taste
Garnish
- Fresh lime wedges
Instructions
- Prepare Ingredients: Rinse the pinto beans thoroughly under cold water to remove any impurities. Peel and smash the garlic cloves or prepare garlic powder if using. Roughly chop the onion and slit the jalapeno on two sides to release flavor during cooking.
- Combine in Pot: In a large pot, combine the rinsed pinto beans, 12 cups of water, peeled garlic, chopped onion, sugar, chicken bouillon, whole jalapeno with slits, and ham bone or ham hock. This mixture will form the base of your bean broth.
- Cook Beans: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low to maintain a gentle simmer. Cover the pot partially and cook for approximately 3 hours, stirring occasionally to prevent sticking, until the beans are tender and the flavors meld together.
- Season: After cooking, remove the ham bone and jalapeno slits from the pot. Season the beans with salt and freshly ground black pepper to taste. If desired, shred any remaining meat from the ham bone back into the beans for extra flavor and texture.
- Serve: Ladle the beans into bowls and garnish each serving with fresh lime wedges. The lime adds a bright, acidic contrast that enhances the rich, smoky flavors of the beans.
Notes
- For a crock pot version, use less water as beans release moisture; 8 cups is recommended.
- Ham bone or ham hock can be substituted with smoked turkey leg for a different smoky flavor.
- Adjust jalapeno quantity or remove seeds for milder beans.
- Soaking beans overnight can reduce cooking time by up to an hour.
- This recipe pairs well with cornbread or Mexican rice.
