- 2 cups dried pinto beans, rinsed and picked over, then soaked for 2 hours and drained
- Kosher salt
- 3 tablespoons lard or bacon fat
- 1/2 medium red onion, finely diced
- 1 1/2 teaspoons dried Mexican oregano
- Warm tortillas, crumbled queso fresco, and Spicy Pickled Nopales, for serving
How to make this recipe
In a saucepan, cover the beans with 2 inches of water and simmer over low heat, stirring occasionally, until tender, about 3 hours. Add water as necessary to keep the beans covered by 2 inches. Season the beans with salt and let stand for 5 minutes; drain, reserving 1 cup of the cooking liquid.
In a large skillet, heat the lard. Add the onion and cook over moderately low heat, stirring, until softened, 7 minutes. Add the beans, oregano and 1/2 cup of the reserved cooking liquid. Using a potato masher, coarsely mash the beans. Add more of the reserved bean liquid until the mixture is thick but not soupy. Season with salt. Transfer the beans to a bowl and serve with the tortillas, <em>queso fresco</em> and <a href="/recipes/spicy-pickled-nopales">Spicy Pickled Nopales</a>.
Carmenère, a French grape, has found its home in the vineyards of Chile. The spicy red provides a nice contrast to these creamy beans.