Ingredients
1 lb (2 cups) Dried pinto beans
1 medium Yellow onion, diced
3-4 cloves Garlic, minced
2-3 tbsp Lard or vegetable oil
1 tsp Ground cumin
1 tsp Chili powder
1 tsp Salt (plus more to taste)
6-8 cups Water or chicken/vegetable broth
Instructions
1. Soak: Rinse 1 lb dried beans. Soak in cold water for 8 hours or overnight. Drain and rinse again.
2. Cook: Transfer beans to a large pot with diced onion, garlic, and enough water/broth to cover by 1 inch. Simmer for 1.5 to 2 hours until tender. Do not salt yet.
3. Aromatics: In a separate skillet or the same pot, heat lard/oil. Sauté onion until soft. Add garlic, cumin, and chili powder; cook for 1 minute.
4. Mash & Season: Return cooked beans and about 1 cup of reserved cooking liquid to the aromatics. Mash with a potato masher or immersion blender to desired consistency.
5. Finish: Cook for 5-10 minutes over low heat, stirring frequently. Add salt, adjust liquid if too thick, and serve warm.
Notes
Pro-Tips:
• Use lard for the most authentic, rich flavor, though vegetable oil is a great vegetarian substitute.
• Do not salt your beans until the very end; adding salt too early can toughen the skins.
• Save the “pot liquor” (cooking liquid)—it is key to adjusting the texture and adding flavor to the final mash.
Variations:
• Cheesy: Stir in 1 cup of shredded Monterey Jack or Cheddar at the end.
• Meaty: Fry chopped bacon or Mexican chorizo in the pot before sautéing the onions.
• Spicy: Add a finely diced jalapeño or a dash of hot sauce during the final mash.
- Prep Time: 10
- Cook Time: 120
- Category: Side Dish
- Method: Boil & Mash
- Cuisine: Mexican