Ingredients:

  • 1 pound (454g) dried pinto beans, rinsed
  • 8 cups (1.9 liters) water
  • 1 tablespoon (15 ml) kosher salt
  • 2 tablespoons (30 ml) olive oil
  • 1 medium yellow onion, finely chopped (approx. 1 cup, 150g)
  • 4 cloves garlic, minced (approx. 2 teaspoons, 10g)
  • 2 teaspoons (10 ml) ground cumin
  • 1 teaspoon (5 ml) dried oregano
  • 1/2 teaspoon (2.5 ml) smoked paprika
  • 8 cups (1.9 liters) fresh water, plus more as needed
  • 2 tablespoons (30 ml) olive oil, bacon fat, or lard
  • 1/2 medium onion, finely chopped (approx. 1/2 cup, 75g)
  • 1-2 chipotle peppers in adobo sauce, finely chopped
  • 1/4 cup (60 ml) bean cooking liquid
  • Salt and pepper to taste
  • Optional: Fresh cilantro, lime wedges, crumbled cotija cheese for garnish

Instructions:

  1. Rinse beans, cover with water and salt, and soak for at least 8 hours or overnight.
  2. Drain and rinse soaked beans. Sauté onion and garlic in olive oil. Add spices. Add beans and fresh water. Bring to a boil, then reduce heat and simmer until beans are tender (about 2-2.5 hours).
  3. Reserve about 1/4 cup of the bean cooking liquid.
  4. Heat oil/fat in a skillet. Sauté onion and chipotle peppers. Add beans and reserved cooking liquid.
  5. Mash the beans with a potato masher or immersion blender to desired consistency.
  6. Season with salt and pepper to taste. Garnish as desired.