Ingredients:

  • 1 cup (200g) dried pinto beans, rinsed and sorted
  • 4 cups (1L) water (for cooking)
  • 2 tablespoons (30ml) olive oil or unsalted butter
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) chili powder
  • ½ teaspoon (3g) salt (adjust to taste)
  • Freshly ground black pepper, to taste
  • Additional water (for rehydrating cooked beans, approximately 1 cup)

Instructions:

  1. In a large pot, combine dried pinto beans and 4 cups water. Bring to a boil. Reduce heat and simmer for 1 hour or until beans are tender. Drain excess water.
  2. In a separate skillet, heat olive oil/butter over medium heat. Add diced onion and sauté until translucent (about 5-7 minutes). Stir in minced garlic, cumin, chili powder, salt, and pepper; cook for 1-2 minutes until fragrant.
  3. Add cooked beans to the skillet with aromatics. Mash the beans with a potato masher or fork until desired consistency.
  4. Spread mashed beans evenly on dehydrator trays or a lined baking sheet. Dehydrate at 125°F (52°C) for 6-8 hours until dry and crumbly.
  5. Once fully dehydrated, let cool. Store in an airtight container or rehydrate before serving by adding water (1:1 ratio) and heating.