Name: Traditional Tejano Beans (Mexican Pinto Beans)
Prep time: 15 min
Cook time: 3 h
Total time: 3 h 15 min
Cuisine: Tex-Mex
Ingredients: 4 cups dry pinto beans; 12 cups water (for stovetop version; adjust for slow cooker); 2 cloves garlic, peeled and smashed (or 1 tablespoon garlic powder); 1 medium onion, roughly chopped; 1 tablespoon sugar; 1 teaspoon chicken bouillon (good quality); 1 jalapeño, left whole with a slit cut on two sides; 1 savory ingredient (like a turkey leg or other substitute); Salt and pepper, to taste; Lime wedges, fresh, for garnish

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Why You’ll Love This Recipe

This recipe for Tejano beans is simple, hearty, and packed with flavor. The combination of the savory ingredient, garlic, and jalapeños creates a rich, savory base while the beans soak up all the delicious seasonings as they cook. The added tang from the lime and the touch of sweetness from the sugar make these beans absolutely irresistible. Plus, they’re so versatile, making them a great addition to so many meals!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups dry pinto beans
12 cups water (for stovetop version; adjust for slow cooker instructions)
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 jalapeño, left whole but with a slit cut on two sides
1 ingredient (like a turkey leg or other substitute)
Salt and pepper, to taste
Lime wedges, fresh, to garnish

Directions

Stovetop Instructions:

Rinse the Beans:
Rinse the dry pinto beans in a colander and place them in a large stock pot. Add 12 cups of water to the pot.
Start the Boil:
Bring the mixture to a boil over high heat, then reduce the heat to medium-low once it boils.
Add Seasonings:
Add the garlic, onion, sugar, chicken bouillon, jalapeño, and the chosen savory ingredient. Bring it back to a boil, then reduce the heat to medium-low again.
Simmer the Beans:
Cover the pot with a lid, but leave it slightly vented. Stir occasionally and simmer for 2-3 hours, adding salt after about 90 minutes (around 2-3 teaspoons, but adjust to taste).
Check for Tenderness:
After the beans are tender, remove the savory ingredient. If there’s any meat left on it, chop it and add it back to the beans.
Season and Garnish:
Taste the beans and adjust the seasoning with salt and pepper as needed. Garnish with fresh lime wedges before serving.

Slow Cooker Instructions:

Rinse and Prepare:
Rinse the dry beans and add them to a slow cooker. Fill the pot with water until it reaches 2 inches above the beans. Add all the other ingredients except the salt.
Cook on Low:
Cook the beans on low for 6-8 hours. Start checking for tenderness at 6 hours and taste. Add salt during the last hour of cooking.
Finish:
Remove the savory ingredient and discard it. If there’s any meat on the ingredient, chop it and add it back to the beans. Garnish with lime wedges.

Quick Slow Cooker Method:

Quick Start:
Fill your crockpot about 1/3 of the way with water and set it to high. Meanwhile, bring 1 ½ inches of water to a boil in a large stock pot with the rinsed beans. Simmer for about 30 minutes.
Strain and Add to Slow Cooker:
Strain the beans in a colander and add them to the crockpot along with the other ingredients. Check the water level and make sure it’s 1 ½ inches above the beans. Add more water if needed.
Cook on High:
Cook the beans on high for 4-5 hours, adding salt during the last hour. Once done, remove the savory ingredient and discard it, adding any meat back to the beans. Garnish with lime wedges.

Servings and Timing

Servings: 10
Prep time: 15 minutes
Cook time: 3 hours
Total time: 3 hours 15 minutes

Variations

Vegetarian Version: Skip the savory ingredient and add a couple of cups of vegetable broth to enhance the flavor. You can also add smoked paprika for a smoky flavor.
Add Extra Heat: If you like spicy beans, increase the number of jalapeños or add a pinch of red pepper flakes.

Storage/Reheating

Storage: Leftover Tejano beans can be stored in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat the beans on the stovetop or in the microwave. If they get too thick, add a bit of water to loosen them up.

FAQs

Can I soak the beans overnight?

Yes, soaking the beans overnight helps reduce cooking time and can make them easier to digest. After soaking, cook them as directed, reducing the initial boiling time.

Can I make this recipe ahead of time?

Yes! This recipe is great for making ahead. The beans will continue to develop flavor as they sit, and you can store them in the fridge for a few days. They also freeze well!

Can I use canned beans instead of dried beans?

Yes, you can use canned beans, but they will be softer. If you use canned beans, just combine them with the other ingredients and cook them on low for 1-2 hours to meld the flavors together.

Can I make this recipe spicier?

If you prefer spicier beans, you can add more jalapeños or even a serrano pepper. Adjust the level of heat to your taste by adding more peppers or hot sauce.

Conclusion

Traditional Tejano Beans are a comforting, flavorful dish that pairs perfectly with your favorite Tex-Mex meals or stands alone as a hearty side. Whether made on the stovetop or in the slow cooker, this recipe is easy to prepare and will have everyone at the table reaching for seconds. With the perfect blend of seasonings, a savory ingredient, and a hint of lime, these beans are sure to be a favorite in your recipe rotation!