These Traditional Tejano Pinto Beans are the perfect blend of Southern and Mexican pinto beans styles. Tenderly slow cooked with a ham hock and jalapeños, the lime adds a little twist. Perfect for a burrito, these beans will make you feel like you are in Texas, and really, what more could you ask for? Originally posted February 20, 2015
Table of Contents
- Traditional Tejano Pinto Beans
- What are Tejano Beans?
- Ingredients for Mexican Pinto Beans
- How to Cook Pinto Beans Mexican Style
- Mexican Pinto Beans Crock Pot Tips
- How to Serve Mexican Beans
- How to Store this Mexican Pinto Beans Recipe
- FAQs for this Pinto Beans Recipe Mexican Style
- More great south of the border style recipes you will love:
- Beans, Beans, and more Beans!
- Traditional Tejano Beans (Mexican Pinto Beans) Recipe
On Monday Eric and I brought the kids to Muir Woods in the Bay Area with his parents who are visiting. We went on a beautiful hike in the Redwoods, and pretended we were Luke and Leia blasting Stormtroopers with Ewoks. I mean, Redwoods are great, but Redwoods + Star Wars? Better. Definitely better.
For being a scrawny 4-year-old little girl, Charlotte is a pretty hardcore hiker. She did the whole 3-4 mile hike on her own, with no meltdowns and only minimal candy bribing. In other words, a complete success.
Actually, the only time she cried was when I squirted her in the face with a blast of cold water. Gotta keep these kids in line…oh my gosh, I’m joking. It was an accident, I swear! I was trying to let her sip from my Camelbak. The minute I took the cap off it blasted her in the face. Of course I started busting up laughing and I had to hide my face while she sobbed into my shoulder. Such a sympathetic mother. Seeing someone get squirted in the face is funny, ok? Even if they are 4.
Traditional Tejano Pinto Beans
Eric’s family is Swedish, and it’s been really fun to get into their food traditions over the years. Swedish Meatballs, Butter Pecans, Spritz cookies…so much good stuff. My sister Laura married into a family from southern Texas, and the only reason I’m not jealous is because she shares all their awesome Tejano recipes with me. (Tejano meaning Mexican-American-Southern-Texan cuisine.)
Over Christmas, my whole family got together at my parents house for a couple weeks…all 25 of us. On my sister Laura’s night to cook, she made us this awesome dinner with this Carne Guisada, guacamole, rice…and these beans. These amazing, delicious beans. We could not stop talking about them.
What are Tejano Beans?
Tejano beans are Mexican-American-Southern-Texan beans. They’re a mashup of Mexican-style pinto beans and Southern-style pinto beans…and they’re SO good.
Ingredients for Mexican Pinto Beans
Scroll down to the recipe card below for the full recipe!
- Dry pinto beans
- Garlic (fresh garlic or garlic powder)
- Onion
- Sugar
- Chicken bouillon
- Jalapeños
- Ham bone (or ham hock)
- Salt and pepper
- Limes (optional)
How to Cook Pinto Beans Mexican Style
The recipe is from my brother-in-law Adam’s grandma, who came from a long line of Tejanos, so it’s about as authentic as you can get. His whole family lovingly calls them “Grandma’s Beans.” I’m a little bit obsessed with them. The ham bone gives it that rich Southern pork-and-beans feel, but then you add the jalapeno, garlic, and lime wedges and it gives it this great Mexican twist.
They are meant to be a side dish, but if you want to slap them in a tortilla I won’t judge you. (I personally eat them with a shovel.) Hopefully you can tell from the photos that these beans are meant to be more wet than dry. They’re not the same consistency as refried beans. Adam’s family calls it “bean gravy.”
These beans are easy to make, and there is very minimal chopping, but they do take a while. There’s just no getting around the fact that beans take a while to cook, and using canned beans as a substitute just doesn’t give the same flavor. They are already cooked, and so there is no way for them to soak up the other flavors in the pot. I’ve provided 3 cooking methods below: stovetop, crock pot, and quick crock pot.
To add the heat, you don’t need to chop the jalapeño, just slit it on both sides like this and toss it in whole. Don’t fuss about dicing the onion, just slice it a few times. It will cook down.
Pair these with the Carne Guisada recipe I mentioned–best burritos of my life! (Special thanks to Laura for putting up with my incessant texting the day I made this. You rock. Way to share the Tejano wealth.)
Mexican Pinto Beans Crock Pot Tips
- Be kind to your body. If you have had intestinal issues in the past from beans, then I recommend soaking them overnight (and discarding the soak water), OR boiling them and simmering for 30 minutes as described in the “Quick” slow cooker method below.
- Wait to add salt. Adding salt after all of the flavor from the ham hock and jalapeños has cooked into the beans means you can add just the right amount. “Salt to taste” is the idea here.
- Check the beans for doneness. Don’t settle for hard or chalky beans! If they need more time, keep them simmering. On the other hand, don’t cook them down until they’re the consistency of refried beans. These aren’t meant to be a homogenous mass, but delicious beans in equally delicious bean gravy.
How to Serve Mexican Beans
These Tejano beans are to be a side dish, so serve them up alongside Slow Cooker Pork Tacos or Baked Mexican Meatballs.
They’re also a delicious addition to Carne Guisada Burritos. Believe me. You will never eat a better burrito.
How to Store this Mexican Pinto Beans Recipe
These Mexican beans will last in the fridge for up to 4 days. To reheat them, warm them on low on the stove (or in the microwave) until heated through.
FAQs for this Pinto Beans Recipe Mexican Style
Sure you can use canned beans, if you hate flavor! Sorry not sorry guys. Canned beans are already cooked, and there’s no way for the amazing flavors of ham, jalapeños, onions, and garlic to soak in. Also, they would be complete mush before you can say “Tejano.” The fastest way to cook this recipe is on the stovetop and takes 2-3 hours, but it’s definitely worth it.
No. Refried beans are a recipe that is traditionally made using pinto beans, but pinto beans are an actual variety of bean that can be used in a number of different ways. Not the same thing!
Yes. As with most beans, there are a few different varieties of pinto beans. However, all serve the same purpose in this recipe.
“Frijoles” is the Spanish word for “beans.” In Spanish, pinto beans are called “frijoles pintos”. There are many varieties of “frijoles” since “frijoles” just means beans.
More great south of the border style recipes you will love:
- Here’s the Carne Guisada (Braised Beef for Tacos) recipe, it goes perfect with these beans!
- Slow Cooker Pork Tacos with Mexican Coleslaw << Really to die for tacos
- Corn Salsa with Lime << This is such a refreshing salsa
- How to Make Authentic Pico de Gallo << A must have for a Mexican meal
- Mexican Street Corn Dip << Pass the tortilla chips, you can’t stop with this dip!
- Cream Cheese Chicken Chili << Crock pot chili!! Set it and forget it until dinnertime.
Beans, Beans, and more Beans!
- Red Beans and Rice (Better than Popeye’s) << It’s true – these are the great Southern beans you need!
- Santa Maria Pinquito Beans << The California regional beans meant to go with Tri-Tip!
- Bacon Baked Beans << Everything’s better with bacon
- Cowboy Pinto Bean Soup (Frijoles Charros) << Another great family recipe, this time from my mother-in-law
- Drunken Beans from Gimme Some Oven
- Slow Cooker Charro Beans from Five Heart Home
- Crock Pot Cowboy Beans from The Two Bite Club
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Traditional Tejano Beans (Mexican Pinto Beans)
Ingredients
- 4 cups dry pinto beans
- 12 cups water, 12 cups for stovetop version; see crock pot instructions for water amounts
- 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 jalapenos, left whole, but with a slit cut on two sides
- 1 ham bone, or ham hock*
- Salt and pepper, to taste
- lime wedges, fresh, to garnish
Instructions
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.
- 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.
Slow cooker instructions:
- Rinse the dry beans in a colander.* Add to a crock pot, then fill the pot with water until it reaches 2 inches above the beans. Add all the other ingredients except the salt.
- Cook on low for 6-8 hours. Start checking at 6 hours and taste. Add the salt for the last hour of cooking.
- Remove the ham bone and discard (if there is any meat on it, chop it and add it to the pot).
- Garnish with limes.
Quick Slow Cooker Instructions:
- Fill your crock pot about 1/3 of the way with water. Turn the crock pot to high and put on the lid. Set aside.
- Put the rinsed beans in a large stock pot and add water 1 and 1/2 inches above the beans.
- Bring to a boil, then turn down the heat to medium and simmer for about 30 minutes.
- Pour the beans into a colander and strain well.
- Add the beans to the crock pot with the heated water. Add the rest of the ingredients, excluding the salt. When all the ingredients are added, check the water level. The water should be about 1 and 1/2 inches above the beans. Add or remove water accordingly.
- Cook on high for 4-5 hours, adding the salt for the last hour or so.
- Remove the ham bone and discard (if there is any meat on it, chop it and add it to the pot).
- Season with pepper to taste, garnish with limes.
My husband has been asking me to try and make authentic beans from Mexico for a long time now. I have made attempts a few times, but have never been successful (have been married 30 years). So for his 52nd birthday, when he asked for Mexican tacos, I decided to make a serious effort to make these beans to go with. I searched a lot of recipes! Having tried many failed recipes from magazines and online over the years, I kinda know what I need to see…tried and true….lots of experience and explanations. I don’t want a recipe someone is posting just to put a magazine or a website together. Your recipe seemed to be the most trustworthy….AND it turned out AMAZING!!!! My husband was so happy!!! He said I nailed it with this recipe, and my mother in law asked if she could have it!
Thank you, thank you, for sharing this!!! I want to add that I did soak the beans over night ( dumped the water), and made sure I bought fresh beans from the local Hispanic market. Wanted to go the extra mile to make sure I did everything I could.
Katie, you are the nicest wife ever! I bet your husband was so happy. I’m so glad they turned out and that you have a recipe to turn to every time you guys are craving great Mexican food! Thank you so much for commenting, it is so nice to hear from you. And happy birthday to your husband!
What about using salt pork in lieu of ham bone?
Hi Andre! I haven’t tried it so can’t be sure. Let me know how it goes!
i’ve used liquid smoke before and it is delicious.
I can humbly attest, after living in the San Antonio area for 34 years, this is an excellent recipe, very authentic. I’ve probably already posted a comment but heck let’s do another one! I have the pintos in the crockpot as we “speak”!!
Yess! So happy to hear from another true Texan Melissa! Thanks for chiming in! So glad you are enjoying the recipe!
Yes, this bean recipe is a must to do, I enjoy these beans I grew up eating them my mother was born in Corpus Christy, and with some of the homemade flour tortillas it just not get any better, I try to copy my mom’s cooking but with no success even with all my culinary training and experience no way can never put the love in my beans as my mom did, you have come close here. Thanks for the recipe and the Memories.
Isn’t it funny how the memory of food from a loved one can be so powerful?? Nothing beats mama’s cooking! Especially when there are homemade tortillas involved :) So glad you enjoy the beans Ernest, thank you for commenting!
These are my all time fav beans and I’ve been making them for years in my slow cooker. Well, my slow cooker broke and I have chosen not to replace it. I know these can be made stove top but was wondering if you’ve had a chance to try them in an instant pot? I just did and the beans were fine but the gravy was just water. No gravy = major disappointment! Wondering if you had any tips to make it work? Also, I do soak my beans over night.
Hi Paula! I haven’t experimented with it. My recommendation would be to find another pinto bean instant pot recipe and use the times/tips suggested. I’m glad you like the recipe!! Thanks so much for commenting, great question!
Gosh, these were good! I made them with the carne guisada and my husband said he would have been just as happy with just the beans! I’m so happy to have a stash in the freezer. Thanks for sharing!
Absolutely delicious! Best pot of beans ever.
So happy to hear that Laura! Thanks for leaving a review!
This is the best recipe ever!They are just delicious and I’m so happy I have leftovers. I used the whole jalapeno and as you said it does not come out too spicy. I cannot say how happy I am with this recipe and my husband raved. I used organic dried beans and a ham hock. Thank you for this!
Thank you Nancy! I’m so glad you enjoyed the recipe! This is a huge family favorite, I’m glad you love it now too :)
This is by far my FAVORITE bean recipe. I’ve used it so many times and it’s a favorite everytime. THANKS for sharing it.
You’re welcome Aimee, I’m so glad you are enjoying the recipe! It’s my favorite bean recipe too!
These were delicious, maybe my best-ever beans. I added 3 t salt by accident. I think 2 t would’ve been enough, but maybe the salt is what makes them good. ? I soaked my beans overnight and reduced the amount of water. No tummy troubles.
I’m so glad you enjoyed the beans Kaye! Thanks for leaving a comment! I’m a salt lover myself, so I probably would enjoy it with 3 teaspoons too :) Salt amounts are very subjective!
You MADE me want pinto beans and carne guisada today, lol! I made the pinto beans, and my honey is bringing back a chuck roast so I can make the carne guisada. Pintos turned out great. I omitted the sugar and used bacon because I had it on hand. delicious. Thank you.
Okay Karen AKA The Food Charlatan I looked up Charlatan and did a hard LOL almost on the floor. You are not a Charlatan. I have dozens of emails on cooking and or recipes, and I do look forward to yours.
Okay, I took your suggestion on this over the split pea soup, Next Time on that. This was awesome as I expected it to be. I had a lot of ham left over and added it to the soup.. maybe stew. I made it in the instant pot and it was gosh darn good I ate on it forever and 2 days I kept adding to it from corn. pasta more ham. This was great, Thanks.
Haha! I still feel like a charlatan after all these years though!! I’m so glad you liked the beans. They are a family favorite!
So nice to find other church members blogging. This recipe looks very good. Also will try the Grands maple bars. Keep on blogging!
I found this recipe when I googled “slow cooker mexican beans” and decided to give it a try. I have not stopped making it since then. They are the best tasting beans my family and I have ever had! They freeze great too.
That is awesome Leigh! It’s the best when you find a recipe the whole family loves! Thanks for commenting :)
Hi, quick question. Does this freeze well? I want to make it but we’re only 2 people and a toddler so this is WAYYY to much.
hi Sara! Yes, it freezes beautifully! I do it all the time. Enjoy!
Awesome!! Thank you so much :)