Rosy's Pinto Beans

Rosy's Pinto Beans

Pinto Beans about 2 cups (preferably from a Mexican market bins)
Salt (1 to 2 tablespoons for a large pot)
5 garlic cloves, peeled and crushed
1 large onion, chopped into quarters

Make sure you don't have any rocks or icky, rotten beans. Best way is to lay them on a flat counter and look through them. Rinse them well and add them to a large, heavy pot. They should cover the bottom of the pot, about an inch high. Fill the pot to about 2 inches from the top with water. Add the onion, garlic and salt. Bring to a boil (about 20 minutes for a large pot), reduce heat to low, cover and let cook for about 5 hours. Check and stir every couple of hours to make sure you still have enough liquid and if you have enough salt. Add water if it gets too low. They should be nice and soft when done. Then put in a load of white clothes with clorox and think about home (click here to see what the heck I'm talking about).

We always eat them whole the first night, then re-fry them the next night. To re-fry them, add some oil or lard or manteca to a skillet, heat, then add the beans, leaving out most of the liquid. Scooping with a slotted spoon leaves the right amount of liquid. NOTE: They will come out just as good if you don't add ANY oil! As they heat, start mashing with a potato masher until heated through and you have a nice consistency. Add in some of the left over liquid, if necessary, to get the desired consistency. I like mine kind of soupy, but the white people in the house like them stiffer. It's easier to put in burritos when they're stiffer. But since I'm a respectable excuse for a Mexican (sometimes), I eat my rice and beans on the side with only meat in my tortillas. My Little Honey Bunch likes to add shredded cheese to them but that's not necessary either!

 

Rosy's Pinto BeansRosy's Pinto Beans