Serves 4-6 as a side.
- 0.8 oz dry pinto beans
- 1 medium red onion, diced
- 1/2 bulb of garlic, diced or smashed
- ~4 cups vegetable broth
- Drizzle of cooking oil
- 1 tbs solidified fat, e.g., margarine, butter, ghee, lard; or more cooking oil
- 1/2 tsp cumin
- 1/8 tsp chili powder or cayenne pepper
- 1/4 tsp red pepper flakes
- Optional: 1/4 tsp garlic powder
- Optional: 1/4 tsp onion powder
- 1/8 tsp smoked paprika
- 1/4 tsp dried oregano
- salt to taste
- Optional: Garnish
- Chopped cilantro
- Chopped green onion
- Medium (~3 qt) pot with lid
- Potato masher
- Large (+11 in) skillet, preferably cast iron (for non-scratch)
- If necessary, sort through pinto beans to ensure no rocks are mixed in, and rinse.
- Soak pinto beans in water overnight or for at least 8 hours. Ensure at least an inch of water clearance at the beginning; add more water if all soaked up before minimum 8 hours are up (and you’re awake).
- Heat pot to medium-low with drizzle of cooking oil.
- Add seasonings to pot and fry for 30-60 seconds until fragrant, stirring often to prevent burning.
- Add garlic. Fry for 1-2 minutes until fragrant, stirring often to prevent burning.
- Add onion. Fry for 3-4 minutes until translucent. Fry a little longer until caramelized if you’d like a sweeter taste.
- Add beans. Fry for 1-2 minutes.
- Add vegetable broth until beans are immersed with about an inch of clearance from the broth surface.
- Bring to a boil, then simmer for 30 minutes with lid on.
- Uncover lid and taste. Add more salt if needed. Continue to cook, uncovered, for 30-60 minutes until beans are soft and mashable.
- Heat fat or cooking oil in skillet over medium heat. Using skimmer, transfer bean-garlic-onion mix to skillet. Leave bean broth in pot.
- Mash the mix to your desired consistency with potato masher. Add bean broth and keep mashing if you’d like a smoother consistency.
- Serve with black beans, rice, tacos, etc. Keeps well for leftovers for the week.