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. 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.
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. 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. Facebook | Pinterest | Instagram 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.) They’re also a delicious addition to Carne Guisada Burritos. Believe me. You will never eat a better burrito.
