Karen says this family recipe for Slow Cooker Tejano Pinto Beans is a perfect example of Mexican-American-Southern-Texan cuisine.
(For Friday Favorites we feature past recipes you may have missed, and these Slow Cooker Traditional Tejano Pinto Beans from The Food Charlatan have been a bit hit on the site! And I think these beans sound great to make into bean burritos for a school night dinner if it’s Back-to-School time at your house!)
Recipes that have been handed down in a family are almost always worth trying, don’t you agree? And Karen from The Food Charlatan learned to make these Slow Cooker Traditional Tejano Pinto Beans from her sister Laura, who married into a family where everyone calls them “Grandma’s Beans.”
Of course fabulous beans like this have to start with dried pinto beans that cook all day to the perfect creaminess you see in these photos. And yes, the beans are supposed to be thin; Karen’s family calls the consistency bean gravy! The recipe has stovetop, slow cooker, or quick slow cooker instructions, so take your choice.
This makes a huge pot of beans, but beans freeze well. And considering Karen says her family could not stop talking about them when Laura made these Tejano Pinto Beans for a family party, you’ll probably be glad you have a big batch.
Ingredients for this CrockPot Recipe:
- dry pinto beans
- good quality chicken bouillon
- ham bone
- salt and pepper to taste
- fresh lime wedges, to garnish
Get complete instructions for Slow Cooker Traditional Tejano Pinto Beans from The Food Charlatan.