by Austin Carter
New Recipe
Course: Side Dish Cuisine: Mexican Prep Time:15minutes Cook Time:1hour 30minutes Total Time:1hour 45minutes Calories: 237kcal Author: Austin Carter Servings: 7
– Large colander – Large Pot – Large skillet (preferably an iron skillet) – Potato masher or fork – Knife and Cutting Board – Measuring Spoons
– 1 pound dry pinto beans about 2 cups – 1 large onion quartered – 2 Tablespoons lard or oil – 3 cloves garlic minced – 1-2 teaspoons salt or more, to taste – ¾ teaspoon ground cumin or more, to taste – ½ teaspoon oregano or more, to taste
1. Rinse pinto beans in a colander, removing any unwanted pebbles. 2. Add beans to a large pot, cover with water, and soak overnight. 3. Drain soaked beans, return them to the pot, cover with fresh water, and add the quartered onion and a couple of dashes of salt.
4. Bring beans to a boil, cover, and simmer for one hour, stirring occasionally until beans are fully cooked. 5. Drain beans, removing the onion and reserving the bean broth water. 6. In a large skillet, heat lard or oil over medium heat. Add minced garlic and stir.
7. Add beans, cumin, oregano, and ¼ cup of the bean broth. Cook while gently smashing the beans with a potato masher or fork. 8. Continue mashing and stirring, adding bean broth as needed until you get a soft mashed potato-like consistency. Season with additional salt, cumin, and oregano to taste. Top with shredded cheese if desired.