Ingredients:

  • 1 pound (450g) dried pinto beans, rinsed and sorted
  • 8 cups (2 liters) water, plus more for soaking
  • 1 large white onion, roughly chopped (about 1 cup)
  • 4 cloves garlic, minced (about 1 tablespoon)
  • 2 dried chiles de arbol, stemmed and seeded (optional, for heat)
  • 1 tablespoon kosher salt
  • 1/2 teaspoon ground cumin
  • 4 tablespoons lard, bacon fat, or vegetable oil
  • Optional: epazote sprig

Instructions:

  1. Place rinsed beans in a large pot and cover with plenty of cold water. Soak overnight (at least 8 hours) or for a quick soak, bring to a boil, then simmer for 1 hour. Drain and rinse.
  2. Combine soaked and drained beans with fresh water (8 cups), chopped onion, minced garlic, dried chiles de arbol (if using), salt, cumin, and epazote (if using) in a large pot. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until beans are very tender and easily mashed. Add more water if needed to keep the beans covered.
  3. Once the beans are cooked, remove about 1 cup of the bean broth and set aside. Discard the epazote sprig.
  4. Heat lard, bacon fat, or vegetable oil in a large skillet over medium heat.
  5. Add half of the cooked beans to the hot fat. Use a potato masher or immersion blender to mash the beans, gradually adding some of the reserved bean broth to achieve your desired consistency. Cook, stirring frequently, until the beans thicken and darken slightly, about 10-15 minutes.
  6. Repeat step 5 with the remaining beans.
  7. Taste and adjust seasoning with salt as needed. Serve hot.