Great when you buy them, but amazing when you make them. My favorite.
INGREDIENTS
2 cups dry pinto beans
3 tablespoons bacon fat, or
2 tablespoons neutral oil
1/2 white onion, cut into a small dice
2 cloves garlic, minced
1/2 teaspoon cumin
Kosher salt
DIRECTIONS
Pick through beans and remove anything not bean-like: little stones, gross ones whatever
Put beans into a pot and cover well with water – like at least 3 inches
Bring to a boil, turn down to a simmer, cover and let cook until tender and the skins begin to split open - 2 to 2 ½ hours
While they simmer, cook onion in bacon fat (or oil)until softened – 3-5 minutes
Stir in garlic and cumin to the onion & cook until fragrant, about a minute
Then add drained beans – reserving some of the cooking water
Using a hand blender, potato masher or even the back of a large spoon (just not a processor) mash the beans to your desired consistency adding as much reserved water as necessary – you’ll likely use 1/3 to ½ a cup
