Ingredients:

  • 1 pound (454g) dried pinto beans, rinsed
  • 8 cups (1.9 Litres) water (plus more for soaking)
  • 1 white onion, quartered
  • 4 cloves garlic, smashed
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon kosher salt (or to taste)
  • 3 tablespoons (42g) lard, bacon fat, or vegetable oil
  • 1/2 white onion, finely chopped
  • 2 cloves garlic, minced
  • 1-2 jalapenos, seeded and minced (optional)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • 1/2 cup (120ml) of the bean cooking liquid (reserved from cooking the beans)
  • Salt and pepper to taste

Instructions:

  1. Rinse dried pinto beans and soak in a large pot with ample water for 8-12 hours, or overnight. Drain and rinse again.
  2. Combine soaked beans with 8 cups fresh water, quartered onion, smashed garlic, oregano, bay leaf, and salt in the pot. Bring to a boil, then reduce heat and simmer, covered, for 2-3 hours, or until the beans are very tender and easily mashed. Retain 1/2 cup bean liquid.
  3. Finely chop the onion and mince the garlic and jalapeno (if using).
  4. Heat lard (or oil) in a large skillet over medium heat. Add chopped onion and sauté until softened and translucent. Add garlic and jalapeno (if using) and cook for another minute until fragrant.
  5. Stir in cumin and chili powder and cook for 30 seconds, until fragrant.
  6. Add the cooked beans to the skillet. Use a potato masher or immersion blender to mash the beans to your desired consistency.
  7. Gradually add the reserved bean cooking liquid to achieve a creamy, spreadable texture. Season with salt and pepper to taste.
  8. Simmer for another 5-10 minutes, stirring occasionally, to allow the flavors to meld. Serve hot.