Prep 15 mins
Cook 4 hrs
My boyfriend is Puerto Rican and I'm Hispanic so I came up with this recipe to blend the two. (for a vegan option use double olive oil and drop bacon)
- 2 cups pinto beans
- 1⁄2 cup onion (thinly sliced)
- 1⁄2 cup scallion (thinly sliced)
- 0.5 (5 g) packet sazon goya con culantro y achiote
- 1⁄2 tablespoon cumin
- 1⁄2 tablespoon dry oregano
- 1 teaspoon Mexican oregano
- 3 slices bacon (chopped)
- 4 medium basil leaves (chopped)
- 4 whole garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1⁄2 tablespoon fresh ground pepper
- Preparing beans: Sort the beans, getting rid of rocks and dark beans.Soak beans to soften for at least four hours, over night works best. (The longer the beans soak the quicker they cook). Drain beans.
- Set stove to a medium heat. In a medium pot add oil and allow to heat for about a minute.
- Add onions, whole garlic and scallions to the pot, allow the vegetables to caramelize and soften, stir often. Takes about 8 minutes.
- Combine Sazon, salt, pepper, dry oregano, Mexican oregano, cumin, fresh basil, and bacon to the vegetables. Lower heat to low and let flavors combine, for about 4 minutes.
- Add drained beans to the pot. Cover the beans with water and let simmer on a medium low heat, stir occasionally, until beans softened.
- About four to six hours later (make sure beans are soft) remove beans from heat. You can leave the beans with the liquid and eat them how they are.
- For refried beans drain beans of excess water. Mash the beans with a potato masher until smoothed an well combined.
- Serve hot.