This makes quite a bit, feel free to cut the recipe in half. I doubled what I started with because I started making and freezing burritos with the beans.
- 2 lbs dried pinto beans
- 2 Tbs olive oil
- 2 large onions, diced
- 8 cloves garlic, minced
- 2 Tablespoons cumin
- 4 teaspoons sea salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
1. Rinse and sort beans
2. Heat oil in a large pot. Saute onions 4-5 minutes, add garlic and saute a few more minutes. Stir in seasonings and beans. (Sometimes if I don't have any oil left I add some water to scrape up any browned bits.) Cover the beans by about an inch with water. Bring to a boil, cover and simmer until soft adding water if they get too dry. (Takes a few hours 3-4)
3. When desired texture, remove from heat. You can let them cool a bit at this point. They will continue to absorb some water. Mash to desired texture. I usually mash some and leave some a bit whole.
Serving ideas -
As a side dish alone or with rice
Our favorite - as a bean and cheese burrito - add sour cream, shredded sharp cheddar cheese and wrap in a tortilla. Guacamole is also yummy, or a bit of salsa.
I believe I've even seen my oldest eat these with eggs one morning. (not that I'm suggesting that or anything.)