Ingredients:
- pound (450 grams) Dried Pinto Beans (rinsed and picked over)
- Water (for soaking)
- cups Water or Chicken Broth (low sodium)
- /2 medium Yellow Onion (quartered, for simmering)
- large Garlic Cloves (smashed, skin on, for simmering)
- teaspoon Dried Oregano (Mexican preferred)
- Bay Leaves
- teaspoon Kosher or Sea Salt (added during simmering)
- tablespoons Lard or Bacon Drippings
- tablespoon Vegetable Oil (or neutral oil)
- /2 small Yellow Onion (finely diced, for sautéing)
- small Garlic Cloves (minced, for sautéing)
- Salt (to taste, start with 1/2 tsp)
- /4 teaspoon Black Pepper (freshly ground)
Instructions:
- Soak the Beans: Rinse the dried pinto beans. Place them in a large bowl and cover generously with fresh water (at least 3 inches above the beans). Soak overnight (minimum 8 hours). Drain and rinse thoroughly before use.
- Initial Simmer: Combine the drained beans, 6 cups of liquid (water/broth), the quartered onion, smashed garlic, oregano, and bay leaves in a large Dutch oven. Bring to a rolling boil over high heat.
- Tenderize: Immediately reduce the heat to maintain a gentle simmer. Cover partially and cook slowly until the beans are completely fork-tender, typically 2 to 2.5 hours. Add 1 teaspoon of salt only during the final 30 minutes of simmering.
- Strain and Reserve: Once tender, turn off the heat. Use a slotted spoon to remove and discard the onion, garlic, and bay leaves. Strain the beans into a large bowl, reserving all the cooking liquid.
- Prepare the Fat Base: Heat the lard/drippings and vegetable oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent (about 5 minutes). Add the minced garlic and cook for 1 minute until fragrant.
- The Refry Process: Add approximately 3 cups of the cooked beans (keeping the rest whole for texture) to the skillet. Mash vigorously with a potato masher, incorporating the fat base thoroughly.
- Adjust Consistency: Gradually stir in the reserved cooking liquid, a half-cup at a time, continuing to mash until the beans achieve a thick, creamy, porridge-like consistency. If a smoother result is desired, use an immersion blender briefly.
- Final Seasoning: Stir in the remaining whole beans for textural contrast. Season generously with salt and pepper to taste. Simmer gently for 5-10 minutes, stirring occasionally, until heated through and the texture is set.