This recipe calls for the traditional pinto bean, but you could easily swap in black beans or whatever dried beans you have on-hand
- 2 cups pinto beans, soaked overnight (per package instructions)
- 1-3 teaspoons chili powder (depending on how spicy you prefer)
- 3-4 cloves of garlic, minced
- 1 onion, chopped medium
- 1 tbsp cumin
- 1 tbsp coriander
- 3-4 tbsp sunflower (or other vegetable) oil
- Drain and rinse the pinto beans. In a stock pot add all of the ingredients, except the spices and oil, add triple the water, as the beans will soak up a lot of water as they cook. Add water if needed as you cook. You want enough liquid afterward to add to the beans at a later step.
- When the beans are tender and cooked through, remove from the heat. Drain and reserve the bean liquid.
- In a saute pan over medium heat, add the sunflower oil. When the oil shimmers, add the beans. Gradually add reserved liquid as you mash the beans into a paste. Depending on how you like them, continue adding enough liquid so the beans are similar in texture to mashed potatoes. If you have a stick blender, you can use it to get a silky texture with no lumps.
- Salt, pepper, and hot sauce may be used to adjust the flavor to your liking. Serve hot, garnished with pico de gallo, or topped with cheese.