Ingredients:

  • 1 pound Dried Pinto Beans, rinsed and sorted
  • 8 cups Water or Low-Sodium Chicken/Vegetable Stock
  • 2 large Bay Leaves
  • 3 tablespoons Unsalted Lard (or good quality Vegetable Oil)
  • 1 medium Yellow Onion, finely diced
  • 4 large Garlic Cloves, minced
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano (Mexican preferred)
  • 1 teaspoon Mild American-style Chilli Powder
  • 1½ teaspoons Kosher Salt, or to taste (added after cooking)
  • ½ teaspoon Freshly Ground Black Pepper
  • Fresh Coriander (Cilantro), optional, for garnish

Instructions:

  1. Rinse and Sort: Thoroughly rinse the pinto beans and pick out any debris or stones.
  2. Load the Crockpot: Place the rinsed beans and the bay leaves into the slow cooker basin.
  3. Add Liquid: Pour in 8 cups (1.9 L) of water or stock. Ensure the beans are fully submerged.
  4. Cook (Hands-Off): Set the slow cooker to LOW and cook for 6–8 hours, or until the beans are completely tender and easily crushable between your fingers. Do not add salt during this stage.
  5. Test for Doneness and Drain: Once tender, turn the slow cooker off. Carefully scoop the beans out using a slotted spoon and transfer them to a bowl, leaving the liquid behind. Crucially, reserve the cooking liquid. Discard the bay leaves.
  6. Partial Mash (Optional): Lightly mash about one-quarter of the beans in the bowl now to help them hold texture later.
  7. Sauté Aromatics: Heat the lard (or oil) in a large skillet over medium heat. Add the diced onion and sauté for 5–7 minutes until soft and translucent.
  8. Bloom the Spices: Add the minced garlic, cumin, oregano, and chilli powder to the skillet. Cook for 60 seconds until fragrant.
  9. Combine and Mash: Tip the cooked pinto beans into the skillet with the sautéed aromatics and spices. Stir well to coat. Using a potato masher, mash the beans to your desired creamy consistency, leaving some whole beans for texture.
  10. Season and Adjust Consistency: Stir in the salt and black pepper. Slowly add the reserved cooking liquid, a quarter cup (60 ml) at a time, until the beans reach a velvety, dip-like consistency. They should be thick but not stiff.
  11. Serve Hot: Taste and adjust salt or seasoning as needed. Serve immediately, garnished with fresh coriander if desired.