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Recipes - Tejano Beans

Recipe Name

Tejano Beans

Submitted by Dave
Recipe Description Tex-Mex Pinto Bean side dish
Quantity 128 Quantity Unit oz Servings  
Prep Time (minutes) 20 Cook Time (minutes) 180 Ready In (minutes) 200
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
6
cupspinto beans, dry
12
cup (8 fl oz)water
3
clovegarlic minced
3
pepperjalapeno pepper
1
1/2
tablespoonsugar
1
1/2
teaspoonbouillon, chicken
2
Usda default (100 gm - 4 oz)ham hocks or left over ham bone
1
dashsea salt, to taste
1
dashblack pepper, freshly ground
1
1/2
largeWhite Onion, chopped
Steps
Sequence Step
1Rinse the dry beans in a colander. Put them in a large stock pot and add 12 cups water.
2Bring to a boil, then turn down the heat to a medium-low simmer.
3Add the garlic, onion, sugar, chicken bouillon, jalapeno/s, and ham bone. Bring to a boil again and then reduce the heat to medium low.
4Simmer on medium low with the lid on but vented. (Tilted so that it''s not sealed) Stir occasionally.
5Cook 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.
6Continue 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.
7Remove 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.






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