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Home Bake Low Calorie

Tejano Beans Recipe

Ingredients

How to make it

  • Stovetop Instructions:
  • Rinse the dry beans in a colander. Put them in a large stock pot and add 12 cups water.
  • Bring to a boil, then turn down the heat to a medium-low simmer.
  • 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.
  • Simmer on medium low with the lid on but vented. (Tilted so that it's not sealed) Stir occasionally.
  • 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.
  • 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. If you want this to be thicker, smash the beans with a potato masher a little. It'll thicken it right up.
  • 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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The Cook

shandy Tacoma, WA

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