I’m no expert when it comes to Tex-Mex cooking so I’m still tweaking this to get just the flavor I’m looking for. Still, these are a whole lot better than the canned version and, once there’s a batch in the fridge, just as easy for the quick bean and cheese burritos the kids like for lunch.
- Pinto Beans, 1 pound
- Vegetable Oil
- Yellow or White Onion
- Jalapeno – optional. I left it out of this batch but it can be diced and added along with the onion for a bit more zip.
I rarely take the time to soak the beans overnight. Cover them with a couple of inches of water in a large pot.
Bring them to a low boil. Reduce heat to very, very low, cover the pot and simmer for a couple of hours or until the beans are tender.
Mince the onion.
Cover the bottom of a large saute pan or skillet with a bit of vegetable oil and heat over medium heat.
While the oil is heating, drain and rinse the beans.
Saute the onion until it’s soft and starts to brown.
Mash with a potato masher.
Season with salt and pepper and continue mashing over medium heat.
Add a bit of water at a time and continue mashing and cooking over medium heat.
Keep mashing and adding water until they reach the consistency you like. Let them sit for just a few minutes. Serve immediately or store in the fridge to have them on hand.