Ingredients
2 lb pinto beans (dry)
1 ½ whole white onion
7 cloves garlic
1 lb Pork Belly Skins (Cueritos) - Optional
10 cup water
1 tbs kosher salt
½ cup lard
4 whole chiles de arbol
2 whole jalapeño
1 whole roma tomato
1 tsp black pepper
Tools
potato smasher
Directions
Step 1
Soak pinto beans, between 2-5 hours, drain & add to large pot.
2 lb pinto beans (dry)
10 cup water
Step 2
Dried pinto beans can be dirty & carry tiny rocks or irregular pieces. Before soaking in water, carefully look through them & remove any of those pieces. Between these 2 lbs of beans I found 3 weird pieces/rocks.
Step 3
Add in the onion, garlic & cueritos(optional). Bring to a boil, then reduce to medium low heat, & cover. Cook for 2-3 hours. Halfway through, skim the top of the liquid.
5 cloves garlic
1 lb Pork Belly Skins (Cueritos) - Optional
1 whole white onion
Step 4
Once easily Mashable with your finger, season with salt & combine. Seasoning the beans before cooking, will create tougher beans.
1 tbs kosher salt
Step 5
It’s a lot of beans, divide into ziplock baggies & freeze, they’ll last a couple months.
Step 6
Melt 1/4 cup lard in a large skillet. Add the chopped onion, jalapeño, tomatoes & garlic. Sauté for 7-10 minutes. Season with salt & pepper to taste.
½ cup lard
4 chiles de arbol
2 whole jalapeño
2 whole roma tomato
1 tsp black pepper
1 ½ white onion
Step 7
Add in 2 cups of the pinto beans & mash to your desired consistency.
potato smasher
Step 8
To make them refried, in another skillet, melt another 1/4 cup lard, add the mashed beans to it & cook for another 4-6 minutes.
½ cup lard
Step 9
Serve as a side with your favorite foods. These can also be frozen in zip lock baggies for several months.
