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Tijuana Beans

Cooking MethodPressure Cooker


  • 2 cups dried beans
  • 8 cups water
  • 5 medium onions, finely chopped
  • 8 cloves of garlic, crushed
  • 3 to 4 tablespoons of sliced, bottled jalapeno peppers, finely chopped
  • Juice and pulp of one fresh lime
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 1/2 teaspoon salt
  • black pepper
  • 10 dashes hot sauce
  • 6 ounces can tomato paste
  • 3 tablespoons de-fatted stock


Saute chopped onions for about ten minutes using chicken stock. Add crushed garlic and jalapenos and saute for five more minutes. Saute until mixture is lightly carmelized. Be certain not to burn garlic or peppers. Inspect beans for any foreign debris. Remove debris and wash under cold tap in a collandar. Drain throughly. Bring eight cups of bottled water to a rolling boil in a large sauce pan or pressure cooker. Add washed, dried beans, cover pan and remove from heat. NOTE: Do not heat water at this point if using a pressure cooker. Allow beans to steep for one hour. No need to soak overnight as this causes the beans to ferment, imparting a bitter taste. Do NOT change water at this point, or a loss of taste will result. NOTE: Skip this step if using a pressure cooker. Add onion/garlic/jalapeno pepper mixture to the bean and water. Add all remaining seasonings and ingredients to the sauce pan. Mix THROUGHLY with a wooden spoon. Cover beans and simmer on very low heat for 2 1/2 hours, or pressure cook at high pressure setting for 55 minutes. Stir beans occasionaly when using a conventional sauce pan. Allow beans to cool to room temperature and then freeze or refrigerate. Allow beans to develop for at least 24 hours in refrigerator.

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