Prep 10 mins
Cook 5 hrs
This low-cost recipe was passed down to me from my Mexican native mother-in-law. She was born and raised in Guadalajara Mexico and has put a California twist (Virgin Olive Oil) on this Mexican classic. Traditionally pinto beans are fried in lard (animal fat), an inexpensive cooking medium for many cultures. But having moved to California and a real heath conscious lady, she made some adjustments and really owned this heirloom recipe which now I gladly share with you :) Use as a dip at parties, a filler for burritos or a companion to your favorite Mexican dishes. See my other recipes for meal ideas. If I am feeding a smaller crowed I will freeze 1/2 the unfried beans for another meal. I think the beans taste better ofter being chilled before adding them to the pan XD NOTE: For quick cooking use 3-4 cans of pinto beans. It won't taste the same but is still MUCH better than canned refried beans. This should only take an hour.
- 473.18 ml dry pinto beans, washed
- 1 large onion, chopped
- 5 garlic cloves, smashed
- 236.59 ml extra virgin olive oil
- 14.79 ml garlic salt
- 236.59 ml monterey jack cheese
- 1. In a colander wash and scrub dried beans picking out any funny looking ones and/or stones.
- 2. Transfer beans to a large pot. Boil beans at a hard roll for 15 minutes. Drain into a colander and rinse again with cold water. This will help remove some of the gas causing substances that beans posses.
- 3. After curing the beans cover and simmer for 4 hours.
- 4. Once the beans and water have turned a deep reddish color remove from heat and let stand while you prepare your pan.
- 5. In a large frying pan heat the olive oil and throw in the chopped onion and smashed garlic. Allow to cook till the onions and garlic start to caramelize.
- 6. With the onions and garlic still hot, turn the burner to low and use a large slotted spoon to begin transferring the beans from the pot to the frying pan, spooning the beans over the onions and garlic. Save the bean broth for later.
- 7. After as many of the beans have been transferred to the pan sprinkle with the garlic salt and stir with a wooden spoon.
- 8. Once the beans have absorbed the oil and start to look milky, smash them with a potato masher. Don't worry if the beans look dry and pasty.
- 9. Once the beans are smashed start spooning them to the sides of the pan creating a ring. It should resemble a large doughnut.
- 10. Give the bean broth a good stir and In the center of the bean ring pour the remaining bean broth (or as much as the pan will allow) into the empty spot.
- 11. With the wooden spoon begin cutting the smashed beans so the liquid can river through them Continue cutting till the beans and broth are creamy and well combined.
- 12. Allow beans to simmer till the desired consistency is achieved. Garnish with the Jack cheese and serve warm as a side dish or spoon into grilled tortillas as a satisfying snack the whole family will love.
- Serve with your favorite tortilla chips or make your own by cutting tortillas with a pizza cutter and placing each triangle into hot canola oil. Remove from oil and sprinkle with salt to taste.