A great side for just about any Mexican main dish. You can also use them in a burrito or on top of your nachos.
Prep Time: 15 minutes
Cook Time: 2 hours, 30 minutes
Ingredients:
- 2 cups uncooked pinto beans
- 2 sprigs epazote (if available)
- 1/2 cup bacon drippings or lard
- 1/2 teaspoon garlic powder
- 1 serrano chile, seeded and halved (optional)
- salt to taste
Preparation:
Rinse beans and check for debris. Place beans in a large pot and fill with water (approximately 7 cups.) Add epazote. Bring beans to a boil, then reduce to a slow simmer for 2 hours. If water level gets low, replace with more boiling hot water.
When beans are extremely soft, prepare a large skillet by heating drippings or lard over medium heat. Cook the serrano chiles until browned. Using a slotted spoon, add in about 1/2 cup of beans and mash with back of spoon or mashing utensil. If the mixture seems thick, add about a tablespoon of the cooking liquid from the beans.
Continue to add beans and mash them together, adding liquid as necessary. Remove chiles and discard. Add garlic powder and salt to taste.
