Ingredients:

  • pound Dried Pinto Beans, rinsed and picked over
  • cups Water or Stock (for cooking)
  • /2 medium Yellow Onion, quartered (for cooking)
  • large Garlic Cloves, peeled and whole (for cooking)
  • Bay Leaves
  • teaspoon Kosher or Sea Salt (added after softening)
  • tablespoons Lard or Neutral Oil (e.g., Canola)
  • /2 medium Yellow Onion, finely diced (for sauté)
  • medium Garlic Cloves, minced
  • teaspoon Ground Cumin
  • /2 teaspoon Dried Mexican Oregano, crumbled
  • whole Chipotle Pepper in Adobo Sauce + 1 teaspoon sauce, minced finely
  • /2 cup Chicken or Vegetable Stock (or reserved bean liquid, for thinning)

Instructions:

  1. Soak the dried pinto beans overnight, or use the quick-soak method (boil 2 mins, rest 1 hour). Drain and rinse well.
  2. Place beans, 8 cups water/stock, quartered onion, whole garlic cloves, and bay leaves into a large Dutch oven. Bring to a boil, then reduce heat, cover partially, and simmer gently until beans are very tender (about 1.5–2 hours). Discard the cooked onion, garlic, and bay leaves. Stir in 1 tsp salt near the end of cooking.
  3. Drain the cooked beans, reserving at least 2 cups of the cooking liquid ('pot liquor').
  4. Heat lard or oil in a clean, wide skillet over medium heat. Sauté the finely diced onion until soft and translucent (about 5–7 minutes).
  5. Add minced garlic, cumin, and oregano to the skillet. Cook for 1 minute until fragrant. Stir in the minced chipotle pepper and adobo sauce.
  6. Add the cooked beans to the skillet. Begin mashing them coarsely with a potato masher directly in the pan. For a smoother result, carefully transfer half the beans to a food processor or use an immersion blender sparingly.
  7. Return all mashed beans to the skillet. Stir constantly over medium-low heat to begin the refrying process. This cooks down the starches.
  8. Gradually stir in the reserved cooking liquid, about 1/4 cup at a time, until the beans reach a thick, creamy, yet spreadable consistency. Season with additional salt to taste.
  9. Cook until heated through and slightly darkened in colour. Serve immediately.