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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

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Ingredients
Amt.	Measure	Ingredient



6	cups	pinto beans, dry
12	cup (8 fl oz)	water
3	clove	garlic minced
3	pepper	jalapeno pepper
1 1/2	tablespoon	sugar
1 1/2	teaspoon	bouillon, chicken
2	Usda default (100 gm - 4 oz)	ham hocks or left over ham bone
1	dash	sea salt, to taste
1	dash	black pepper, freshly ground
1 1/2	large	White Onion, chopped

Steps

Sequence	Step

1	Rinse the dry beans in a colander. Put them in a large stock pot and add 12 cups water.
2	Bring to a boil, then turn down the heat to a medium-low simmer.
3	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.
4	Simmer on medium low with the lid on but vented. (Tilted so that it''s not sealed) Stir occasionally.
5	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.
6	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.
7	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.

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