Ingredients
- 1 pound dried pinto beans
- 1 medium white onion, quartered
- 3 fresh cilantro
- 2 teaspoons El Guapo® Granulated Garlic (ajo granulado), divided
- 2 teaspoons El Guapo® Whole Oregano (Oregano Entero)
- 1 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida), divided
- 2 1/2 teaspoons kosher salt, divided
-
2
tablespoons
vegetable oil
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Substitutions available
- lard
- 1 tablespoon fresh lime juice
- 1 teaspoon El Guapo® Ground Cumin (comino molido)
- 1 teaspoon El Guapo® Ground Paprika (Paprika Molida)
INSTRUCTIONS
- 1 Place pinto beans in large reusable plastic container or large bowl. Rinse well. Add enough cold water to cover beans (at least 4 cups). Cover. Refrigerate at least 4 hours or overnight. Drain well.
- 2 Place soaked beans, onion, cilantro, 1 teaspoon of the Granulated Garlic, Oregano and Black Pepper in large stockpot. Add enough water to cover beans by at least 2 inches. Bring to boil on high heat. Reduce heat to medium-low. Cover. Simmer 1 1/2 to 2 hours until beans are softened, stirring in 1 teaspoon of the salt about halfway through cooking. Drain beans, reserving 1 cup cooking liquid.
- 3 Heat oil on medium heat in large skillet. Add drained beans, cook and stir 1 minute. Smash with potato masher, bean masher or fork, gradually adding reserved cooking liquid until desired consistency is reached. Stir in remaining 1 1/2 teaspoons salt, 1 teaspoon Granulated Garlic, 1/2 teaspoon Black Pepper, lime juice, Cumin and Paprika.
