Description
A delicious creamy texture with seasoned pinto beans, perfect as a side dish or base for other recipes.
Ingredients
Scale
- 1 pound dry pinto beans
- 1 large onion, quartered
- 2 Tablespoons lard or oil
- 3 cloves garlic, minced
- 1–2 teaspoons salt (or more, to taste)
- 3/4 teaspoon ground cumin (or more, to taste)
- 1/2 teaspoon dried oregano (or more, to taste)
Instructions
- Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag.
- Add the beans to a large pot, cover with water and soak overnight.
- Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt.
- Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if they’re not completely cooked after one hour, use a cup of the bean broth. You could also chop the reserved onion and add it to the pan.
- Cook, gently smashing the beans as they cook with a potato masher or fork.
- Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.
Notes
- For a creamier texture, blend the beans with a hand blender.
- These beans can be topped with various cheeses for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 14g
- Cholesterol: 0mg