Traditional Tejano Pinto Beans
Learn how to make authentic Traditional Tejano Pinto Beans with salt pork and spices. This classic recipe simmers for hours for rich flavor. Perfect side dish for Mexican meals.
Equipment
- colander
- Dutch oven or heavy-bottomed pot
- knife
- cutting board
- measuring spoons
- mixing bowl
Ingredients
- 1 pound dry pinto beans
- 8 cups cold water
- 6 ounces diced salt pork
- 1 large yellow onion finely chopped
- 4 cloves garlic minced
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 bay leaf
- salt to taste
Instructions
- Rinse the 1 pound of dry pinto beans in a colander under cold running water, picking through them to remove any small stones or debris.
- Place the rinsed beans in a large Dutch oven or heavy-bottomed pot and add 8 cups of cold water, ensuring the beans are covered by at least 2 inches of water.
- Stir in the 6 ounces of diced salt pork, 1 finely chopped large yellow onion, 4 minced garlic cloves, 2 teaspoons ground cumin, 1 teaspoon dried oregano, and 1 bay leaf.
- Bring the pot to a boil over high heat, then immediately reduce the heat to low to maintain a gentle simmer, covering the pot with a lid slightly ajar.
- Simmer the beans for 2 to 2 1/2 hours, stirring occasionally, until the beans are very tender and the broth has thickened slightly.
- Season the beans with salt to taste, starting with 1 teaspoon and adding more as needed, then remove and discard the bay leaf before serving.
Notes
The beans should mash easily against the side of the pot when done. Start with 1 teaspoon of salt and add more as needed.