Pinto beans simmered and then mashed in lard flavored with onion and garlic, until they become creamy, glossy, and deeply flavorful. A Mexican classic to serve with tortillas, rice, eggs, or grilled meat.
Ingredients
- 300 g dried pinto beans
- 2 l water
- 1 piece yellow onion
- 2 cloves garlic
- 1 leaf bay leaf
- 60 g lard
- 1 tsp fine salt
- 0.25 bunches fresh cilantro
- 40 g crumbled mild feta
Method
- Rinse the pinto beans, cover them generously with cold water, and let soak overnight, until well plumped.
- Drain the beans, place them in a large pot with fresh water, a piece of onion, the garlic, and the bay leaf, then bring gently to a simmer.
- Let cook at a gentle simmer, pot partially covered, until the beans crush easily between your fingers and their skins are tender.
- Salt at the end of cooking, then let the beans cool slightly in their liquid so they remain tender and well seasoned.
- In a large heavy skillet, melt the lard over medium heat, add the remaining finely sliced onion, and cook until golden, sweet-smelling, and slightly caramelized.
- Add the drained beans to the skillet with a ladle of their cooking liquid, then mash them with a potato masher or wooden spoon, keeping a rustic texture.
- Continue cooking, stirring often, adding a little cooking liquid when the mash thickens too much, until you get a creamy, glossy, and supple texture.
- Taste, adjust the salt, remove the bay leaf if necessary, then serve hot with fresh cilantro and crumbled mild feta on top.
Nutrition
Per serving
- Energy
- 427.4 kcal
- Protein
- 17.6 g
- Carbohydrate
- 49.13 g
- Fat
- 18.1 g
- Fibre
- 11.88 g
- Calcium
- 141.74 mg
- Iron
- 6.25 mg
- Magnesium
- 141.43 mg
