Ingredients:

  • 1 pound Dried Pinto Beans, rinsed and picked over
  • 8 cups Water (for simmering)
  • 1/2 medium Yellow Onion, quartered (for simmering)
  • 3 large Garlic Cloves, peeled (for simmering)
  • 1 large Bay Leaf
  • 1 teaspoon Kosher Salt (for simmering)
  • 3 Tablespoons Lard or Olive Oil
  • 1/2 medium Yellow Onion, finely diced (for frying)
  • 2 medium Garlic Cloves, minced (for frying)
  • 1/2 teaspoon Smoked Paprika (optional)
  • 1/2 cup Chicken or Vegetable Broth (or reserved bean liquid)
  • Salt and Freshly Ground Black Pepper to taste

Instructions:

  1. Rinse and soak dry pinto beans overnight, or use a quick-soak method. Drain thoroughly before cooking.
  2. Combine soaked beans, 8 cups fresh water, the quartered onion, whole garlic cloves, and bay leaf in a large pot. Add 1 tsp salt once the water reaches a boil.
  3. Reduce heat to a gentle simmer, partially covered. Cook for 1.5 to 2.5 hours, or until beans are completely tender. Remove and discard the onion, whole garlic, and bay leaf.
  4. Drain the beans, reserving at least 1 cup of the cooking liquid. Set aside.
  5. Heat the lard or oil in a large skillet over medium heat. Add the finely diced onion and sauté until translucent (about 5 minutes). Add minced garlic and optional smoked paprika; cook for 1 minute until fragrant.
  6. Transfer the cooked beans to a large bowl. Mash roughly with a potato masher until the desired rustic texture is achieved; leave some beans whole.
  7. Add the mashed beans to the skillet with the sautéed aromatics. Stir well to coat.
  8. Gradually stir in the reserved bean liquid or broth until the mixture reaches a thick, spreadable consistency. Stir frequently.
  9. Reduce heat to low and simmer gently for 10–15 minutes, stirring often to prevent sticking, allowing the mixture to thicken further. Season generously with salt and pepper to taste before serving hot.