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Pedro’s Tijuana Beans

A bold dried-bean recipe flavored with jalapeños, lime, chili powder, tomato paste, and hot sauce, with stovetop and pressure-cooker options.

Category: Main DishesCollection: Vegetarian Recipes

Ingredients

  • 2 cups dried beans, preferably black (turtle) or pinto
  • 8 cups cold water
  • 5 medium onions, finely chopped
  • 8 cloves garlic, crushed
  • 3 to 4 tablespoons sliced bottled jalapeño peppers, finely chopped
  • Juice and pulp of 1 lime
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper, or more to taste
  • 1 1/2 teaspoons salt
  • Black pepper to taste
  • About 10 dashes hot sauce, or to taste
  • 1 6-ounce can tomato paste
  • 3 tablespoons vegetable stock, for sautĂ©ing

Directions

  1. Sauté the onions in the vegetable stock for about 10 minutes. Add the garlic and jalapeños and cook about 5 minutes more, until lightly caramelized. Do not let the garlic or peppers burn.
  2. Sort the dried beans, discard any debris, rinse well, and drain.
  3. For the stovetop method, bring the water to a rolling boil in a large pot. Add the beans, cover, remove from the heat, and let stand for 1 hour. If using a pressure cooker, follow the manufacturer’s soaking and fill guidance instead.
  4. Add the onion mixture, lime, chili powder, cayenne, salt, black pepper, hot sauce, and tomato paste. Stir thoroughly.
  5. For the stovetop method, cover and simmer over very low heat for about 2 1/2 hours, stirring occasionally, until the beans are tender. For a pressure cooker, the archive called for 55 minutes at high pressure; use the timing and release method recommended for your cooker.
  6. Cool and refrigerate promptly. The flavor may improve after resting overnight. Follow current food-safety guidance for storage and reheating.

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